A  GIFT  FROM 
THE  MERCHANTS  OF  SAN  FRANCISCO 


^^BRE)ES 

Cookbook 


We  may  live  ivithout  poetry,  music  and  art; 
We  may  live  without  conscience,  and 

live  without  heart; 
We  may  lice  icithout  friends,  up  may 

five  without  hooks; 
But  civilized  man  cannot  live  icithout  cooks. 

— 0\vr:\  Mkhkoiih 


o  ak  S^a  Suit  House 

-^•ar  Jones     S?^  ^^'--^ 


al. 


Carefully  Selected^  Newest 
Wearing  Apparel^  at 

Lowest  Possible  Prices, 


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B  E  R  K  e  L  c  Y     \ 


LIB 


UNIVI  ISITY  OF 


CAL 


AGR 


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FORNIA 


V 


CniTHPE 


Tra4eMark 


START  RIGHT 

DONT  NEGLECT  YOUR  PERSONAL 
APPEARANCE 

Soiled  or  Unpressed  garments  give  the  impression 
"I  don't  care  now  that  I  am  married." 
Clothes  that  look  right  and  wear  well  are 
THOSE  THAT  ARE  TAKEN  CARE  OF. 


CARE  OP  THE  CLOTHES  IS  A  PRACTICAL  ECONOMY. 


FIFTY  PER  CENT.  OFF  on  your  FIRST  CLEANING  ORDER. 

USE  ACCOMPANYING  COUPON. 
To  establish  ourselves  with  you  and  to  demonstrate 

our  SUPERIOR  WORKMANSHIP 
we  will  allow  the  above  discount  on  your  first  order 

for  either  CLEANING  or  DYEING, 
when  garments  are  returned  by  our  drivers. 


The  goods  are  CLEANED— the  Dyes  will  not  rub  off. 

Don't  hesitate  to  take  adyant|ige  of  the  Coupon, 

It  means  a  real  saving. 


We   Clean  and  Dye — Ladies  and  Gents  Garments,   Blankets, 
Curtains,  Carpet  Rugs,  Portieres,  etc. 


W.T.  WALLACE  GLEANING  &  DYEING  WORKS 

Phone  Park  656. 
340  ELEVENTH  STREET 

Down  Town  Branch 

165  Powell  street,  Corner  O'FarreU 

EIGHT  AUTOS  AT  YOUR  SERVICE. 


CALIFORNIA'S 

FAMOUS  PHOTOGRAPHER 


SAN  FRANCISCO  STUDIO 

41  GRANT  AVENUE 


STUDIOS  IN 


Oakland,  408  Fourteenth  St. 
Los  Angeles,  636  S.  Broadway- 
Stockton,  531  East  Main  St. 
San  Diego,  Cabrillo  Theater  Bldg. 
Visalia,  104  West  Main  St. 
San  Jose,  285  S.  First  St. 


Pomona,  357  W.  Second  St. 
Fresno,  1228  J  St. 
Sacramento,  422  K  St. 
Pasadena,  33  W.  Colorado  St. 
Bakersfield,  1923  I  St. 
Santa  Rosa,  523  Fourth  St. 


Santa  Cruz,  96  Pacific  Ave. 


SAN   FRANCISCO,  SECTION   1 


For  Hire  at  Taxi  Rates 

Packard 

TWIN-6 

LIMOUSINES 

PHONE  ^^^/^X 

GARFIELD  !^KJKJ 


The  Same  Price  You  Pay  for  a  Small  Cab 

GEO.  J.  PANARIO,  Pres.  P.  W.  DONGAN,  Mgr. 

Yosemite  Taxicab  Co. 

Main  Office 
51 1  SUTTER  ST.        AT  POWELL 


LACHMAN    BUILDING  Telephone    KEARNY    41 OO 

417  MARKET  STREET 
SAN    FRANCISCO 

United  States  Food  Administration 

RALPH  P.  MERRITT 

FEDERAL    FOOD    COMMISSIONER    FOR 

CALIFORNIA 


July  18,  1918. 

Pacific  Coast  Publishing  Company, 

560  Mission  Street, 

San  Francisco,  California. 

Gentlemen : 

The  recipes  in  The  Bride's  Cook  Book  have  been 
carefully  examined  by  the  Home  Economics  Depart- 
ment of  the  United  States  Food  Administration  for 
California  and  found  to  be  in  accordance  with  its 
rulings. 

By  following  the  Wheatless  and  Sugarless  recipes 
contained  therein  the  Housewife  is  performing  a 
patriotic  duty  in  the  conserving  of  Food  so  necessary 
for  our  Allies  and  armies  abroad. 

Great  appreciation  is  given  to  the  publishers  of 
the  book  for  its  construction  along  the  line  of  Food 
Conservation. 

Yours  verly  truly, 

UNITED   STATES   FOOD   ADMINISTRATION 
FOR  CALIFORNIA 

(Signed)  FREDERICK  O'BRIEN, 

Director  of  Education. 


THIS  IS  A  COPY  OF  A  LETTER  FROM  THE  UNITED  STATES  FOOD 
ADMINISTRATION  FOR   CALIFORNIA. 


Straight  Facts 
About  Diamonds 

BY  ALBERT  S.  SAMUELS 

895  Market  Street 

San  Francisco 

THERE  are  so  many  grades  of  color  and  quality 
in  diamonds  that  nobody  except  an  expert  can 
judge  their  value  accurately. 

To  insure  our  customers  against  the  purchase  of 
diamonds  of  inferior  quality  and  color  we  handle 
only  one  grade — the  finest  of  "blue-white."  When 
you  select  a  diamond  here,  regardless  of  size, 
whether  you  pay  $50  or  $500,  you  are  sure  of  a  bril- 
liant, fiery  blue-white  stone. 

For  further  protection  we  give  a  written  guar- 
antee— a  "money-back"  bond  offering  to  refund  in 
cash  90  per  cent  of  the  purchase  price  if  expert 
examination  later  influences  you  to  return  it.  That's 
the  way  we  sell  diamonds. 

FREE  —  Solid  Gold  Baby  Rings 

for  every  baby  of  a  couple  who  purchased  one  of  our 
18k  "Lucky"  Wedding  Rings. 

OPTICIANS  -  WATCH  MAKERS  -  JEWELERS 
THE    AIUIBUlSir  So 


695  MAPKET  ^-^  W.'^sii±yM  AT  FIFTH 


r 


31 IE 


THE  BRIDE'S 
COOK    BOOK 

Title  Protected  by  U.  S.  Trade  Mark  Patent  Issued  1917 


r    T 

3GIOEI       i^^       01=113! 


13    W    ID 
D    ^     I 


31 IE 


'T'HIS  BOOK  is  presented  free  to  the  Bride  and 
Groom  with  the  compliments  of  the  ADVER- 
TISERS therein,  who  make  such  presentation  possible. 
We  recommend  them  as  the  best  in  their  respective  lines 
and  they  will  accord  you  the  fairest  kind  of  treatment. 
Your  patronage  will  be  highly  appreciated  by  them. 


Published  by 

Pacific  Coast  Publishing  Co-,  Inc. 

560  Mission  St.,  Phone  Sutter  2624 
San  Francisco,  Cal. 


31 IE 


Caswell's 
"National  Crest"  Coffee 

OVER  1,800,000  CUPS  SERVED  AT 
THE  EXPOSITION 


64/.  5 


^TEEL  CU"t 


C^SWEU^ 


"^^i^^^^^ 


"NATIONAL  CREST'' 

is  more  than  a  Brand  or  Trade  Mark 

it  is  a  Guarantee  of  Quality. 

For  its  excellence  and  improved  methods  for  brewing, 
see  opposite  page. 

GEO.  W.  CASWELL  CO. 

EstaUished  1884 

442-452  Second  Street  Telephone  Sutter  6654 

AGR'CULTURE 


Md'I 
GIFT 


To  Make  Coffee  'Vood"— Use  Good  Coffee 


HAVE  COFFEE  POT  THOROUGHLY  CLEANED  DAILY. 
USB  A  TABLESPOONFUL  COFFEE  FOR  EACH  CUP  AND  ONE  FOR  THE  POT. 

Follow  any  one  of  these 

THREE  METHODS 

Boiling  or  Brewing  Method — A 

Use  coffee  ground  medium.  Pour  boiling  water  on  required 
amount  of  coffee  in  order  to  bring  out  the  richness  and 
strength.    Let  simmer  slowly  for  fifteen  minutes. 

Percolating  Method — B 

Use  finely  ground  coffee.  After  the  water  begins  bubbling 
over  the  coffee  let  continue  so,  percolating  slowly  from 
fifteen  to  twenty  minutes  until  the  rich,  brown  color  and 
strength  of  the  coffee  are  finally  brought  out. 

^  Filtration  Method — C 

Place  coffee,  ground  very  finely  or  pulverized,  in  bag  sus- 
pended in  coee  pot  and  pass  the  required  amount  of  boil- 
ing water. 

The  filtration  method  is  the  quickest  way  to  make  coffee 
but  a  great  deal  of  care  must  be  given  to  the  bag.  It 
should  at  all  times  be  kept  absolutely  clean  and  sweet.  A 
good  method  to  adopt  is  to  start  with  a  new  bag  every 

Sunday  morning  and  immediately  after  using  the  bag  should  be  thoroughly 

cleaned  in  hot  water  and  kept  in  a  jar  of  fresh,  cold  water. 

Do  not  use  soap  in  cleaning  the  bag. 

N.  B. — Boiling  water  must  be  212  o. 

Keep  the  brew  hot.     Chilling  the  brew  destroys  the  affiliation  of  oils  and 

water  and  therefore  the  flavor. 


Our  steel  cut  process  used  in  grinding  coffee  eliminates  the  hitter  chaff, 

and  the  result  is 

CASWELUS  NATIONAL  CREST  COFFEE 


lib.  Tin,  45c. 


2«/2  lb.  Tin,  $1.00 


Families  in  the  following  cities  may  obtain  our  NATIONAL  CREST  brand 
by  writing  or  telephoning  to 

SAN  FRANCISCO,  CAL.,  442-452  SECOND  ST.,  Sutter  6654 

OAKLAND,  CAL.,  1920  GROVE  ST.,  Oakland  1017 
LOS  ANGELES,  CAL.,  2600  SO.  SAN  PEDRO  ST.,  South  1970 
PORTLAND,  ORE.,  25  E.  12th  ST. 
SEATTLE,  WASH.,  2817  1st  AYE.    ■ 


SSO.OO  PHONOGRAPHS  PRII 


Our  Remarkable 
FREE  OFFER 

• 

We  deliver  the  Phonograph  to  you 

at  once  with  your  own  choice 

of  11  records — 22  selections. 

PAY  NOTHING  DOWN 

To  secure  the  phonograph  free, 
you  agree  to  buy  88  Rex  ten-inch 
double  disc  records  at  75c  each. 
For  the  11  records  sent  with  the 
machine,  you  pay  nothing  down, 
and  at  the  end  of  a  week,  you  pay 
us  50c  weekly  until  the  11  records 
are  paid  for.  The  remaining  77 
records  are  to  be  paid  for  at  the 
rate  of  not  less  than  one  75c  rec- 
ord each  week  (more  if  you  wish), 
commencing  within  one  week  from 
date  of  the  delivery  of  the  machine. 


TO  INTRODUCE 
REX    RECORDS 

We  will  give  you  absolutely 
free  a  handsome  $50.00 
PHONOGRAPH,  same  as 
pictured  here. 

THE  PHONOGRAPHS 
THAT  WE  GIVE  YOU 

are  large,  beautiful  toned 
machines  the  equal  in  re- 
producing qualities  of  any  of 
the  highest  price  machines. 
Size  is  20x18x16  inches,  and 
they  play  with  a  sapphire 
jewel-point  needle  that  does 
not  have  to  be  changed.  They 
are  handsome  machines  that 
any  family  would  be  proud  to 
own,  as  can  readily  be  seen 
by  this  photographic  repro- 
duction. You  may  have  the 
choice  of  either  Golden  Oak, 
Fumed  Oak  or  Early  English 
Finish. 

REX  RECORDS 

•  Rex  Records  excel  in 
tone,  quality  and  durability. 
They  come  in  two  sizes,  10 
and  12  inches,  both  double- 
disc  with  two  selections  on 
each  record.  Played  with  our 
Sapphire  jewel-point  needle, 
they  do  not  scratch.  The 
jewel-point  is  rounded  to  fit 
the  sound  grooves  perfectly 
and  does  not  cut  into  record. 
There  are  few  makes  of  rec- 
ords as  good  as  the  Rex. 
There  are  None  Better. 

THE  REPERTOIRE 
OF  REX  RECORDS 

includes  thousands  of  the 
worlds'  choicest  musical  com- 
positions, rendered  by  re- 
nowned artists,  musicians 
and  musical  organizations. 
Band,  classical,  religious  and 
dance  music,  grand  opera, 
songs  and  the  latest  popular 
successes.  New  records  is- 
sued each  month. 


RIM  PHONOGRAPH  OO. 


1085  Market  St. 
San  Francisco 


1432  San  Pablo  Ave. 
Oakland 


1111  McDonald  Are. 
Richmond 


'  /  \  / 


SI 

TABLE  OF  CONTENTS 

ALBERS  BROS.  SPECIAL  RECIPES 

Page 

.32-33-34 

128 

BEVERAGES  

BREAD                           

29 

CAKES  AND  HOW  TO  MAKE  THEM 

42 

A  PRESENT  FOR  THE  BRIDE 

From 


The  Rex  Phonograph  Co. 

Upon  presentation  of  this  cou- 
pon at  any  of  our  stores  we  will 
give  you 

TWO  REX  RECORDS  FREE 


when  you  call  for  the  free 
machine  advertised  on  opposite 
page. 

Rex  Phonograph  Co. 

1085  Market  St.  1432   San  Pablo  Ave. 

San  Francisco  Oakland 

1111  McDonald  Ave. 
Richmond. 

JT  XV JUO JCiXb  V 14.  i  X.\jn   \J£    JTAXTL  XO  BJOi  U   V  £i\3rJ!i  X  ASljJEiS  .:..Zr.  I.:.:       XZZT 

PUDDINGS  AND  PUDDING  SAUCES 60 

RULES  FOR  HOUSEHOLDERS 20 

SALADS    76 

SAUCES    108 

SPECIAL  RECIPES  FOR  QUICK  AND  TASTY 

LUNCHEONS „.FoUowing  132 

SERVING  OF  WINES 22 

SHELL  FISH  73 

SOUPS  88 

STUFFINGS 75 

TABLE  OF  WEIGHTS  AND  MEASURES 24 

TIME  TABLES  FOR  COOKING 24-25-26-27 

VEGETABLES— General  Directions  for  Preparing 115 

VEGETABLES— Canned 120 

WINTO  CONDENSED  TOMATO  RECIPES Bet.  20-21 

677 


•  .F.    Boo*' 


eO»00  PHOIOQRAPHS  PRII 


TO  INTRODUCE 
REX    RECORDS 

We  will  give  you  absolutely 
free  a  handsome  $50.00 
PHONOGRAPH,  same  as 
pictured  here. 

THE  PHONOGRAPHS 
THAT  WE  GIVE  YOU 

are    large,    beautiful    toned 


To  secure  the  phonograph  free, 
you  agree  to  buy  88  Rex  ten-inch 
double  disc  records  at  75c  each. 
For  the  11  records  sent  with  the 
machine,  you  pay  nothing  down, 
and  at  the  end  of  a  week,  you  pay 
us  50c  weekly  until  the  11  records 
are  paid  for.  The  remaining  77 
records  are  to  be  paid  for  at  the 
rate  of  not  less  than  one  75c  rec- 
ord each  week  (more  if  you  wish), 
commencing  within  one  week  from 
date  of  the  delivery  of  the  machine. 


There  are  few  makes  of  rec- 
ords  as  good  as  the  Rex. 
There  are  None  Better. 

THE  REPERTOIRE 
OF  REX  RECORDS 

includes  thousands  _  of  the 
worlds'  choicest  musical  com- 
positions, rendered  by  re- 
nowned artists,  musicians 
and  musical  organizations. 
Band,  classical,  religious  and 
dance  music,  grand  opera, 
songs  and  the  latest  popular 
successes.  New  records  is- 
sued each  month. 


RIM  PHONOGRAPH  CO. 


1085  Market  St. 
San  Francisco 


1432  San  Pablo  Ave. 
Oakland 


1111  McDonald  Arc. 
Richmond 


.87 

TABLE  OF  CONTENTS 

A)  lie, 

ALBERS  BROS.  SPECIAL  RECIPES 

Page 
.32-33-34 
128 

BEVERAGES  

BREAD 

29 

CAKES  AND  HOW  TO  MAKE  THEM 

42 

CHOCOLATE  CAKES,  CREAMS  AND  CONFECTIONS 
CONFECTIONS  

48 

130 

CEREAL  FOODS  AND  FLOURS 

32 

DEL   MONTE   SPECIAL   RECIPES  — 32  Page®,  FoUowing  132 
DIRECTIONS  FOR  FOLLOWING  RECIPES                               23 

EGGS 

.     113 

FISH 

66 

FRUIT  DESSERTS 

63 

GHIRARDELLI'S  SPECIAL  CHOCOLATE  RECIPES 

48 

GUIDE  FOR  MENU  MAKING „.. 

HOUSEKEEPING  NOTES  

21 

13 

JELLIES  AND  MARMALADES— How  to  make  theia 

MEATS — Cuts  of  and  Their  Uses                           

124 

94 

MEAT  SUBSTITUTE  DISHES 

105 

PASTRY,  PIES  AND  TARTS  

51 

PICKLES    

110 

POULTRY  AND  GAME  

PRESERVATION  OF  FRUIT  JUICES 

PRESERVATION  OF  FRUITS  AND  VEGETABLES 

PUDDINGS  AND  PUDDING  SAUCES 

80 

123 

122 

60 

RULES  FOR  HOUSEHOLDERS                         

20 

SALADS 

76 

SAUCES    

108 

SPECIAL  RECIPES  FOR  QUICK  AND  TASTY 

LUNCHEONS Following  132 

SERVING  OF  WINES 22 

SHELL  FISH                         .            

73 

SOUPS  

88 

STUFFINGS  - 

75 

TABLE  OF  WEIGHTS  AND  MEASURES 24 

TIME  TABLES  FOR  COOKING 24-25-26-27 

VEGETABLES— General  Directions  for  Preparing 115 

VEGETABLES— Canned  _..    120 

WINTO  CONDENSED  TOMATO  RECIPES Bet.  20-21 

]       677 

a. p.  Boo*' 


From  our  own  modern  factory,  which  sup- 
plies only  our  two  stores,  comes  Candies  of 
the  highest  possible  grade  in  such  great 
variety  that  every  taste  and  fancy  can  be 
completely  satisfied. 

After-Dinner  Confections  are  a  prominent 
feature  of  the  assortment. 

FOSTER  &c  OREAR 

137  Grant  Avenue 

AND 

Ferry     Building 
SAN  FRANCISCO 


All  Mail  Orders  Receive  the  Personal  Attention 
of  the  Management. 


10 


BRIDE'S     COOK     BOOK 

INDEX  TO  ADVERTISERS 

AUTO  SERVICE— PACKARD  TWIN-SIX  LIMOUSINES—  Page 

Yosemite  Taxicab  Co.,  511  Sutter  Street,  at  Powell,  San  Francisco 2 

BANK— SAVINGS— 

Humboldt  Savings  Bank,  783  Market  Street,  San  Francisco Back  Cover 

CEREAL  FOOD  AND  FLOURS— SPECIAL  RECIPES— 

Albers  Bros.  Milling  Co.,  Orient  Building,  San  Francisco 32-33-34 

CHOCOLATE,  COCOA— SPECIAL  RECIPES— 

D.  Ghirardelli  Co.,  900  North  Point  Street,  San  Francisco 47-48 

CLOAKS  AND  SUITS— LADIES',  CHILDREN'S— 

Golden  Gate  Cloak  &  Suit  House, 

1060  Market  Street,  San  Francisco  Front  Cover 

COFFEE— HOW  TO  MAKE  IT— 

Geo.  W.  Caswell  Co.,  442-452  Second  St.,  San  Francisco 6-7  and  84-85 

CONFECTIONS— CANDtES— 

Foster  &  Orear,  137  Grant  Ave.  and  Ferry  Bid.,  San  Francisco  10  and  91 
DEL  MONTE  CONSERVATION  RECIPES  OF  FLAVOR— 

California  Packing  Corporation, 

101  California  Street,  San  Francisco Thirty-two  Pages,  following  130 

DIAMONDS— WATCHES— JEWELRY— 

The  Albert  S.  Samuels  Company,  895  Market  Street,  San  Francisco...  4 
DYEING  AND  CLEANING,  RENOVATING— 

W.  T.  Wallace  Cleaning  &  Dyeing  Works, 

340  Eleventh  Street,  San  Francisco Inside  Front  Cover 

FIESTA  SUGAR  WAFERS— 

American  Biscuit  Company,  San  Francisco 28  and  89 

FURNITURE— EVERYTHING  FOR  THE  HOME— 

The  John  Breuner  Company,  281  Geary  St.,  San  Francisco „..43  and  104 

HOSPITAL— SPECIAL  MATERNITY  DEPARTMENT— 

Franklin  Hospital,  14th  and  Noe  Streets,  San  Francisco 77 

KNIT  GOODS— SWEATERS— BATHING  SUITS— 

Gantner  &  Mattern  Co.,  Retail  Store,  Grant  Ave.  and  Geary  St., 

Mills  (Largest  in  the  West)  10th  and  Mission  Streets 67-68-69-70 

KODAKS— DEVELOPING,  PRINTING,  ENLARGING— 

Henry  G.  de  Roos,  88-Third  Street,  San  Francisco _ 55 

LAUNDRY— FINE  LAUNDERING— 

San  Francisco  Laundry,  1408  Turk  Street,  San  Francisco 16  and  95 

OPTICIAN— SPECIALIST— 

The  Albert  S.  Samuels  Company,  895  Market  Street,  San  Francisco...  4 
PHONOGRAPHS— RECORDS— SPECIAL  SERVICE— 

California  Phonograph  Co.,  1009  Market  St.,  San  Francisco Bet.  62-53 

Rex  Phonograph  Co.,  1085  Market  Street,  San  Francisco 8 

PHOTOGRAPHERS— 

R.  P.  Whigham,  739  Market  St.,  2780  Mission  St.,  San  Francisco 12 

Fred  Hartsook,  California's  Famous  Photographer, 

Studio,  41  Grant  Avenue,  San  Francisco 1  and  Inside  Back  Cover 

SNOWHUGG'D  SYRUP— 

By  Maple  Products  Co.,  Western  Sales  Office,  Los  Angeles Bet.  36-37 

WEDDING  RINGS,  ''LUCKY"  (SEE  ENVELOPE)— 

The  Albert  S.  Samuels  Company,  895  Market  Street,  San  Francisco...  4 
STORAGE— MOVING— SHIPPING— 

Bekins  Fireproof  Storage,  13th  &  Mission  Sts.,  San  Francisco 14  and  81 

TOMATOES— SPECIAL  RECIPES— 

Winters  Canning  Co.,  Suisun,  Cal Bet.  20-21 

11 


x\ 


X%t 


PORTRAITS  ■ 


PHOTOGRAPHS 


Uljtglfam  0  Art  i^toitois 

Artistic  posing  of  BRIDE  and  GROOM  and 
BRIDAL  PARTIES 

^'Secure  the  shadow  ere  the  substance  fades" 


739  MARKET  STREET 

Opp.  Grant  Ave. 

Phone  Douglas  3780 


2780  MISSION  STREET 

at  22nd  Street 

Phone  Valencia  149 


SAN  FRANCISCO,  CALIFORNIA 

BRIDAL  VAILS  AND  BOQUETS  FURNISHED 


12 


Housekeeping  Notes 


CLEANING  THE  HOUSE 

CARE  OF  THE  KITCHEN  FLOOR.  A  linoleum  covered  floor  is  the 
most  easily  kept  clean.  The  hardwood  floor  is  the  next  best.  Any- 
thing spilled  should  be  wiped  up  at  once.  Grease-spots  on  wood  or 
stone  should  be  covered  with  flour,  starch,  or  powdered  chalk  to 
absorb  the  grease.  Or  if  you  pour  cold  water  on  the  grease  as  soon  as 
it  is  spilled,  to  harden  it,  the  greater  part  may  then  be  scraped  off. 
Sweep  the  floor  thoroughly  once  a  day.  With  care  it  will  not  need 
washing  or  scrubbing  oftener  than  once  a  week. 

SWEEPING.  In  sweeping  a  kitchen,  be  sure  to  see  that  no  food  is  left 
uncovered  in  the  room.  Sweep  from  the  edge  of  the  room  toward  the 
center.  Sweep  with  short  strokes,  and  keep  the  broom  close  to  the 
floor.  Turn  it  edgewise  to  clean  cracks.  Gather  the  dust  in  one  spot 
and  take  it  up  with  a  short  broom  and  a  dust-pan.  If  possible,  burn 
the  dust  at  once.    Never  sweep  from  one  room  to  another. 

DUSTING.  After  sweeping  a  room,  dust  the  woodwork,  furniture,  and 
movable  articles  with  a  soft  cotton  cloth.  Spread  the  cloth  out  and 
gather  the  dust  into  it,  folding  it  in  as  you  work.  Shake  it  frequently 
out  of  the  window.  In  the  kitchen  where  there  are  no  delicate  articles 
to  be  injured  by  moisture,  use  a  damp  cloth.  When  the  room  has 
been  dusted,  wash  the  cloth  and  hang  it  to  dry. 

SCRUBBING  A  FLOOR.  Always  sweep  a  floor  before  washing  or 
scrubbing  it.  Provide  two  pails  of  cold  or  lukewarm  water,  a  stiff 
scrubbing  brush,  a  large  soft  (but  not  linty)  cloth  and  any  good  scour- 
ing soap.  Dip  the  brush  in  water,  and  then  rub  it  with  sapolio.  Look 
for  grease  spots  and  take  them  out  first.  After  the  floor  has  become 
wet  you  cannot  see  where  they  are.  Scrub  with  the  grain  of  the  wood, 
doing  a  few  square  feet  at  a  time.  Dip  the  cloth  in  clean  water,  and 
wash  the  part  that  has  been  scrubbed.  Use  no  more  water  than  you 
need.  Wet  the  cloth  again,  wring  it  as  dry  as  you  can,  and  wipe  the 
floor.    Proceed  in  this  way  until  the  whole  floor  has  been  changed. 

CARE  OF  HARDWOOD  FLOOR.  Never  use  water  on  a  hardwood 
floor.  Wipe  it  with  a  cloth  moistened  with  a  very  little  kerosene — a 
teaspoonful  or  two  to  begii^  with,  and  as  much  more  when  that  has 
evaporated.  Rub  hard  with  another  cloth  until  the  wood  is  perfectly 
dry.  Window  sills  and  all  hardwood  finish  should  be  cleaned  in  the 
same  way. 

CARE  OF  OIL-CLOTH.  Wash  oil-cloth  with  warm  water  and  milk. 
Use  one  cupful  of  skim  milk  to  one  gallon  of  water.  Wipe  dry  with  a 
clean  cloth. 

CLEANING  PAINT.  Take  a  little  whiting  on  a  clean,  damp  cloth,  and 
rub  it  on  the  surface  to  be  cleaned.  Take  care  not  to  let  drops  of 
water  trickle  down  the  paint.    Wash  off  with  a  second  cloth  and  clean 

13 


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5 


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14 


BRIDE'S     COOK    BOOK 

water.    Wipe  dry  with  a  third  cloth.    Clean  a  little  at  a  time,  leaving 
the  cleaned  part  dry  before  going  on. 

CARE  OF  SINK.  Neglect  of  sink  causes  bad  odors  and  attracts  water- 
bugs  and  roaches.  Keep  it  at  all  times  free  from  scraps.  When  the 
dishes  have  been  washed,  scour  it  with  a  good  scouring  soap.  Wipe 
the  woodwork  and  tiling.  Wash  strainer,  soap-dish,  and  other  sink 
utensils.  Wash  the  cloth.  Scrub  the  draining-board  and  rinse  the 
sink.  If  it  is  of  iron  and  is  to  be  left  for  several  hours,  wipe  it  dry. 
If  rusty,  use  kerosene,  or  grease  it  with  mutton-fat  or  lard,  sprinkle 
with  lime,  and  leave  over  night. 

CARE  OF  FAUCETS.  Clean  brass  faucets  with  flannel  dipped  in  vine- 
gar or  lemon  juice  and  rub  thoroughly  with  rottenstone  and  oil,  then 
polish  with  a  dry  cloth,  or  apply  putz  pomade  or  some  similar  prep- 
aration; rub  it  off  with  another  cloth,  and  polish  with  a  third  one. 
If  the  faucets  are  greasy,  wash  them  with  soap-suds  or  sal-soda  solu- 
tion before  using  anything  else.  Nickel  faucets  and  trimmings  need 
only  to  be  wiped. 

DISH  WASHING 

PREPARATION.  Collect  all  dishes  to  be  washed.  Save  time  and  steps 
in  clearing  off  by  using  a  tray  to  carry  dishes  from  table  to  sink.  (A 
table  on  casters  will  do  instead  of  the  tray.)  As  you  take  the  dishes 
from  the  table,  scrape  and  stack  them  on  the  tray.  Wheel  it  to  the 
sink  and  remove  the  dishes  from  it  directly  to  the  dishpan.  Put  scraps 
in  an  earthenware  or  enamelled  dish.  Frying-pans  and  other  greasy 
dishes  should  be  wiped  with  pieces  of  soft  paper.  This  paper  may  be 
used  for  kindling.  Or  fill  them  with  hot  water  to  which  a  teaspoonful 
of  sal-soda  has  been  added,  and  let  them  stand.  Dishes  that  have  con- 
tained batter,  dough,  eggs  or  any  starchy  material  should  be  soaked  in 
cold  water ;  dishes  that  have  been  used  to  cook  sugar  should  be  soaked 
in  hot  water.  Put  all  dishes  of  a  kind  together ;  plates  in  piles,  knives, 
forks,  and  spoons,  laid  with  handles  one  way,  etc.  Place  nearest  to 
you  the  dishes  to  be  washed  first.  Have  a  clean  dry  place  for  clean 
dishes.    Make  ready  two  pans,  or  one  if  there  is  a  draining-board. 

WASHING.  Wash  the  dishes  in  the  following  order:  1,  glassware; 
2,  silver ;  3,  cups  and  saucers ;  4,  plates ;  5,  larger  dishes ;  6,  the  cleaner 
articles  of  kitchenware ;  7,  large  utensils.  This  order  may  have  to  be 
varied  to  your  circumstances.  If  you  have  hot  water  at  hand  con- 
stantly, the  kitfhen  utensils  may  be  washed  and  put  away  first,  or  as 
fast  as  they  are  used.  Dish-washing  need  not  be  an  unpleasant  task 
if  these  rules  are  observed:  1,  use  hot  soapy  water;  2,  change  the 
water  frequently;  3,  have  the  dishes  free  from  crumbs  and  scraps 
before  beginning  to  wash  them.  Wash  all  dishes,  inside  and  out,  in 
soapy  water ;  rinse  in  clear  hot  water,  drain  and  wipe  dry.  Use  scour- 
ing soap  or  cleaning  powder  to  remove  food  that  sticks  or  is  burnt  on. 
Use  a  wire  dishcloth  on  ironware,  a  scrubbing-brush,  if  necessary,  on 
enamelled  ware,  tinware,  and  wire  strainers.  Clean  seams  in  tinware 
and  enamelled  ware  with  a  wooden  skewer. 

15 


Telephone  West  793 
Office  1408  Turk  St. 


San  Francisco 
Laundry 


All  Classes  of  fine  Laundering 
Good  Work -Prompt  Service - 
Courteous  Routemen. 


16 


BRIDE'S    COOK    BOOK 

SPECIAL  INSTRUCTIONS.  Do  not  put  knife-handles  in  water.  Water 
discolors  and  cracks  ivory  and  bone  handles,  and  may  loosen  wooden 
ones.  After  washing  knives,  scour  them  with  bath  brick.  Do  not 
wash  bread-board  or  rolling-pin  at  an  iron  sink.  The  iron  will  leave 
marks  on  them.  Wash  them  at  the  table.  Be  careful  noi  to  wet  the 
cogs  of  a  Dover  egg-beater.  Wash  the  lower  part,  and  wipe  off  the 
handles  with  a  damp  cloth.  Water  washes  the  oil  from  the  cogs, 
making  the  beater  hard  to  turn.  Dry  the  seams  of  a  double-boiler 
carefully.  Do  not  waste  time  polishing  tins.  It  is  sufficient  to  have 
them  clean  and  dry.  Dip  glasses  into  hot  Water,  so  that  they  will 
be  wet  inside  and  outside  at  the  same  time.  Silver  and  glass  are 
brightest  if  wiped  directly  from  clean,  hot  suds,  without  being  rinsed. 
A  damp  towel  makes  dull  spoons  and  glasses.  Scald,  i.  e.,  rinse  with 
boiling  water,  all  vessels  that  have  contained  milk.  Wash  teapot  and 
coffee-pot  in  clean  hot  water  without  soap,  and  wipe  dry.  Clean  the 
spout  carefully.  Let  them  stand  for  awhile  with  covers  off.  Wash 
dishpan  and  rinsing-pan,  and  wipe  dry  with  a  towel,  not  with  the  dish- 
cloth. Where  running  hot  water  is  plentiful,  time  and  towels  can  be 
saved  by  placing  the  dishes  as  they  are  washed  in  a  wire  rack,  rinsing 
them  with  very  hot  water,  and  letting  them  drain.  It  is  best,  if  possi- 
ble, to  set  the  rack  of  dishes  for  a  minute  into  a  pan  or  sink  full  of 
scalding  hot  water.  Wipe  glasses  and  silver.  China  and  other  ware 
will  need  only  a  polish  with  towel  or  strip  of  paper  towelling.  For 
success  with  this  method,  the  dishes  must  be  washed  in  clean  hot 
suds,  and  rinsed  quickly.  If  washed  in  greasy  water,  or  allowed  to 
cool  before  being  rinsed,  they  will  not  dry  clean.  Caution:  gold- 
decorated  china  should  not  be  washed  in  this  way.  Very  hot  water 
may  injure  it. 

REMOVAL  OF  TARNISH.  Acids  dissolve  tarnish.  Oxalic  acid,  lemon- 
juice,  and  vinegar  may  be  used.  But,  except  for  spots,  it  is  best  to  rely 
mostly  upon  powders  in  cleaning  metals.  A  chemical  that  removes 
the  tarnish  may  attack  the  metal.  For  example,  any  chemical  that 
brightens  zinc,  eats  into  it.  If  acid  is  used  on  any  metal,  all  traces  of 
it  must  be  removed  by  rubbing  with  powder,  or  the  tarnish  will  quickly 
reappear.  Oil  or  water,  mixed  with  the  powder,  forms  a  paste  easy  to 
apply.    Use  chamois-skin  or  soft  cloth  for  polishing. 

TO  SCOUR  STEEL  KNIVES.  Scrape  off  a  little  bath  brick  with  the 
back  of  the  knife  or  with  an  old  knife.  Dip  a  cork  in  water  or  oil, 
and  then  in  the  brick-dust.  Hold  the  knife  firmly,  with  the  blade  rest- 
ing flat  upon  a  level  surface,  and  rub  both  sides  of  the  blade  with  the 
cork.  Wash  the  knife.  Scour  steel  forks  in  the  same  way.  Never 
scour  silver-plated  knives  or  forks. 

CARE  OF  ALUMINUM  WARE.  Aluminum  should  not  be  used  for 
vegetables  with  strong  acid  or  for  boiling  eggs.  These  discolor  it. 
Otherwise  it  needs  little  care.  Never  use  soda  on  aluminum.  Before 
using  any  polish  fill  with  water  and  bring  to  a  boil.  For  bad  stains 
use  oxalic  acid  diluted,  one  teaspoonful  of  acid  to  two  quarts  of  water. 
If  the  stain  still  remains,  rub  with  a  damp  cloth  dipped  in  whiting  or 
Dutch  cleanser. 

17 


BRIDE'S     COOK    BOOK 

TO  CLEAN  SILVERWARE.  The  quickest  way  to  brighten  silver  is  by 
electroylsis,  that  is,  by  decomposing  the  tarnish  by  electricity.  One 
device  for  this  purpose  is  an  aluminurn  pan  with  cross-bars  of  tin  on 
the  bottom.  Fill  the  pan  with  water,  and  for  every  quart  dissolve  in  it 
one  teaspoonful  of  baking-soda  and  one  tablespoonful  of  salt.  The 
silver  must  rest  on  the  bars  and  be  covered  with  the  solution.  A  mild 
current  of  electricity  is  set  up  which  causes  the  tarnish  quickly  to  dis- 
appear. No  rubbing  is  needed,  but  embossed  silver  may  need  brushing 
to  loosen  the  tarnish.  Rinse  in  clear  water,  and  wipe  dry  with  a  soft 
cloth.  The  old  way  is  to  moisten  a  soft  cloth  with  water  or  alcohol, 
dip  it  in  fine  whiting,  and  apply  to  the  silver.  When  the  whiting  has 
dried,  rub  it  off  with  another  soft  cloth,  and  polish  with  chamois-skin. 
To  cleanse  chasing  or  ornamental  work,  use  an  old  tooth-brush.  Rub 
egg-stained  spoons  and  other  badly  tarnished  articles  with  salt  before 
washing  them.  The  tarnish  is  not  soluble,  but  with  the  chlorine  in 
the  salt  it  forms  a  soluble  compound.  Powders  or  cakes  sold  by  silver- 
smiths are  good.  Patent  powders  and  polishes  often  remove  some  of 
the  silver. 

REMOVAL  OF  STAINS. 

BLOOD.  Saturate  the  stained  part  with  kerosene  oil  and  then  dip  in  boil- 
ing water. 

CHOCOLATE.  L  Stretch  the  stained  part  over  a  bowl  and  pour  boiling 
water  through  it.  2.  Rub  with  pure  glycerine,  then  wash  in  soft 
water.    Do  not  use  soap,  as  this  will  fix  the  stain. 

COFFEE.     Proceed  as  for  Chocolate. 

CANDLE  WAX  (COLORED).  Place  blotting  paper,  French  chalk  or 
white  talcum  powder  on  each  side  of  stain  and  apply  a  warm  iron. 
Brush  out  chalk  or  powder  and  remove  color  by  sponging  with  alcohol 
or  ether. 

FRUIT.  Use  boiling  water  and  salts  of  lemon,  or  boiling  water  and  oxalic 
acid.     Pour  through  stained  part  which  is  stretched  over  a  bowl. 

GRASS.  1.  Soak  the  stain  in  alcohol  and  rub.  2.  Wet  with  cold  water 
and  rub  cream  of  tartar  in  well,  then  wash  out. 

GREASE.  Stretch  stained  part  over  a  firm  pad  of  towelling  or  other 
absorbent  goods  and  rub  with  any  of  the  following  applied  with  woolen 
cloth :    Turpentine,  benzine,  ether  or  chloroform. 

INK.  Dampen  in  cold  water,  dip  in  a  solution  of  boiling  Oxalic  acid  (two 
teaspoonfuls  oxalic  acid  in  one  glass  of  water),  rinse  and  wash  in  soap 
solution. 

IRON  RUST.  Moisten  stain  with  ammonia,  then  apply  salts  of  lemon 
or  oxalic  acid ;  ^fter  effervescence  appears,  dip  in  boiling  water. 

MUCUS  (HANDKERCHIEFS).  Soak  in  salt  water  (two  tablespoonfuls 
to  one  quart  water),  wash  out  and  boil. 

18 


BRIDE'S     COOK     BOOK 

MACHINE  OIL.  1.  Soak  in  cold  water,  then  wash  out  with  soap. 
2.  Soak  in  cold  water  and  borax,  then  wash. 

MEAT  JUICE.     Proceed  as  for  blood. 

MILK.     Wash  in  cold  water,  then  warm  water  and  soap. 

PERSPIRATION.  Immerse  in  soap  solution  and  set  in  sunshine  for  sev- 
eral hours. 

SCORCH.     Soft  water  and  strong  sunshine  will  remove  a  slight  scorch. 

SHOE  STAINS  ON  WHITE  STOCKINGS.  Soak  in  a  solution  of  oxalic 
acid,  then  wash  out  in  ammonia  water. 

TEA.  Cover  stain  with  common  salt,  cover  with  lemon  juice  and  set  in 
sunshine. 

VASELINE.  Place  two  thicknesses  of  blotting  paper  beneath  stain,  and 
moisten  with  benzine.  Cover  with  two  thicknesses  of  blotting  p'aper 
and  press  with  a  warm — not  hot — iron.  Use  care  in  working  with 
benzine  as  it  is  inflammable. 

EGG.  Cold  water  followed  by  hot  water  and  soap  as  in  ordinary  launder- 
ing. 

ICE  CREAM.  Sponge  the  stains  thoroughly  with  water,  followed  by 
agents  used  in  removing  grease  spots. 

IODINE.  Unstarched  Materials:  Sponge  the  stain  with  diluted  am- 
monia. Then  sponge  with  alcohol.  Starched  Materials:  Soak  the 
stains  in  diluted  ammonia  until  they  disappear,  or  boil  the  stained 
material  for  five  or  ten  minutes. 

LEATHER.  Use  an  abundance  of  soap  with  thorough  rubbing  and  pro- 
ceed as  in  ordinary  laundering. 

PAINTS.  Sponge  the  stains  with  pure  turpentine.  If  stains  are  not  fresh, 
soften  by  moistening  with  ammonia  and  sprinkling  with  turpentine. 
Roll  articles  up  for  fifteen  minutes,  then  wash  in  warm  water  and 
soap. 

WATER  COLOR.     Dip  stained  portion  in  gasoline  and  rub  vigorously. 

SALAD  DRESSING.     Soap  and  luke  warm  water  for  washable  materials. 

SOOT.  First  brush  the  stain,  then  place  on  absorbent  powders  such  as 
Fuller's  earth,  French  chalk,  cornstarch,  corn  meal  or  salt;  work 
around  until  they  become  soiled  and  brush  them  away.  Then  wash 
or  sponge  the  stain. 

TOMATO  STAIN.  Wash  stains  carefully,  then  moisten  with  lemon 
juice  and  expose  to  sun  for  several  days.  Sponge  the  stain  with  alco- 
hol which  removes  the  green  part  of  the  stain.  This  is  good  for  stains 
on  wool  or  silk. 

19 


BRIDE'S    COOK    BOOK 

RULES  FOR  HOUSEHOLDERS. 

The  United  States  Food  Administration  asks  you  to  comply  strictly 
with  the  following  rules. 

Owing  to  the  constant  changes  in  the  Food  situation  these  rules  must 
be  revised  from  time  to  time.  You  are  requested  to  note  such  revisions 
in  the  daily  press,  and  to  conform  to  them. 

The  recipes  and  directions  contained  in  this  book  have  been  compiled 
for  the  purpose  of  helping  you  to  conform  to  these  new  food  situations 
patriotically  and  easily. 

ALL  KINDS  OF  FOOD  SHOULD  BE  ECONOMICALLY  USED. 

HOARDING:  NO  FOOD  SHOULD  BE  HOARDED.    Hoarding  is 

the  holding,  contracting  or  arranging  for  food  by  any  per- 
son in  excess  of  his  reasonable  requirements  for  use  or 
consumption  by  himself  and  dependents  for  a  reasonable 
time.  This  does  not  refer  to  stocks  of  home  grown  vege- 
tables and  home  canned  or  preserved  fruits. 
WHEAT:  All  householders  who  can  possibly  do  so  should  entire- 

ly ELIMINATE  THE  USE  OF  WHEAT. 

Householders  who  are  obliged  to  use  wheat  should  not 
use  more  than  a  total  of  I1/2  pounds  of  wheat  flour  or 
prepared  wheat,  in  any  form,  per  person  per  week.  This 
includes  wheat  flour  in  Victory  Bread,  and  the  wheat 
flour  or  prepared  wheat  in  crackers,  pastry,  macaroni, 
breakfast  or  other  foods. 

Victory  Bread  is  bread  manufactured  by  bakers  under 
the  rules  of  the  United  States  Food  Administration.  In 
estimating  flour  consumption,  1^  pounds  of  Victory 
Bread  may  be  considered  equal  to  1  pound  of  wheat  flour. 

In  buying  wheat  flour  an  equal  weight  of  other  cereals 
as  substitutes  for  wHeat  flour  must  be  bought  pound  for 
pound.  This  is  the  50-50  Rule.  In  buying  mixed  flours, 
the  substitutes  in  them  may  be  counted  so  that  a  smaller 
proportion  of  substitutes  may  be  bought  with  these  flours 
than  with  white  flour.  In  buying  graham  and  whole 
wheat  flours  (containing  not  less  than  95  per  cent  of  the 
entire  wheat)  6/10  pounds  of  substitutes  shall  be  pur- 
chased with  every  pound  of  such  flours. 

WHEAT  FLOUR  SUBSTITUTES  are  HOMINY, 
CORN  GRITS,  CORNMEAL,  CORN  FLOUR,  EDI- 
BLE CORNSTARCH,  BARLEY  FLOUR,  ROLLED 
OATS,  OATMEAL,  RICE,  RICE  FLOUR,  BUCK- 
WHEAT FLOUR,  POTATO  FLOUR,  SWEET 
POTATO  FLOUR,  SOYA  BEAN  FLOUR,  AND 
FETERITA  FLOUR  AND  MEALS. 

Householders  in  towns  and  cities  may  not  buy  more 
than  ^  of  a  barrel  of  flour  at  any  one  time.  Householders 
in  the  country  may  not  buy  more  than  ^  of  a  barrel  of 
flour  at  any  one  time. 

20 


VJ 


WiM©  Coiadensed 

Tomatoes 


For  Soups,  Gravies,  Salads,  and 
all  Culinarij  Purposes 

AVill  keep  alter  opening  b\j  placing  in  tumbler 
and  covering  vritk  salad  oil 

TRY  HALF  A  DOZEN  CANS 

SEE     RECIPES     ON     REVERSE     SIDE 


RECIPES  FOR  THE  USE  OF 

Winto  Condensed  Tomatoes 

Made  from  selected  whole  ripe  tomatoes  only. 

SPANISH  BEANS. 

Soak  two  large  cups  pink  beans  over  night.  Put  them  on  to  boil  with  one 
can  WINTO  CONDENSED  TOMATOES,  two  quarts  water,  one  large  onion 
sliced,  a  piece  of  salt  pork  about  one  inch  thick,  or  a  small  cup  of  olive  oil,  one 
teaspoon  chili  powder,  a  dash  of  red  pepper,  and  salt  to  taste.  Cook  slowly  for 
several  hours,  adding  more  water  if  necessary.  Stir  occasionally.  When  done, 
add  Vz  cup  grated  cheese.     (Long  cooking  greatly  improves  the  flavor.) 

TOMATO  JELLY  SALAD. 

Dissolve  l^  box  of  gelatine  in  V2  cup  of  cold  water.  Boil  together  for  fifteen 
minutes  %  can  WINTO  CONDENSED  TOMATOES,  3  cups  water,  Vs  onion,  a 
little  celery  or  celery  stock,  %  teaspoon  salt.  Season  also  with  cayenne  pepper, 
sage,  and  thyme  if  desired.  Remove  from  fire,  add  W^.  tablespoons  vinegar,  and 
the  softened  gelatin.  Strain,  and  pour  into  moulds  to  harden.  When  firm,  re- 
move from  moulds  and  serve  on  crisp  lettuce  leaves  with  mayonnaise  or  boiled 
salad  dressing.  When  beginning  to  set,  a  cup  of  chopped  celery  or  green  peas 
may  be  added.     This  amount  makes  about  six  portions. 

CRAB  A  LA  LOUIS 

Pick  one  large  can  of  crab  or  a  fresh  crab,  season  with  salt  and  pepper.  Beat 
one  ^^^  stiff  and  add  olive  oil  slowly  until  one  cup  has  been  used.  If  this  does 
not  make  enough  dressing  add  more  oil.  However,  always  add  oil  before  your 
ingredients  or  dressing  will  not  thicken.  Put  in  juice  of  one  lemon,  quarter  tea- 
spoon mustard,  Worcestershire  sauce,  salt  and  pepper,  and  one  teaspoonful  of 
Winto  Condensed  Tomatoes.  Shred  %-cup  lettuce,  mix  with  crab,  using  a  small 
amount  of  olive  oil.    Pour  dressing  over  it  and  garnish  with  hard  boiled  q^^. 

Suggestions  For  the  General  Use  of 
WINTO  BRAND  CONDENSED  TOMATOES 

1.  A  spoonful  of  Condensed  Tomato  stirred  into  a  cup  of  mayonnaise  will 
give  a  delicious  tomato  flavor. 

2.  Meat  soup  is  greatly  improved  by  adding  one  level  teaspoonful  Con- 
densed Tomato  for  each  portion. 

3.  When  preparing  beans  for  baking,  additional  flavor  is  gained  by  using 
two  or  three  teaspoonfuls  of  Condensed  Tomato. 

4.  A  teaspoonful  of  Condensed  Tomato  and  a  bouillon  cube  makes  a  very 
delicious  plate  of  soup. 

5.  Condensed  Tomato  spread  between  two  thin  slices  of  buttered  bread  makes 
an  appetizing  sandwich. 

6.  Use  Condensed  Tomato  in  any  way  in  which  you  would  use  strained 
canned  tomato.  Condensed  Tomato,  however,  is  five  times  the  strength  of  canned 
tomato  and  should  be  diluted  accordingly. 

Packed  by 

WINTERS  CANNING  CO., 

Suisun,  Calif.  . , 


BRIDE'S     COOK    BOOK 

No  wheat  flour  or  prepared  wheat  in  any  form  should 
be  used  for  any  purpose  other  than  human  consumption. 
No  wheat  fit  for  human  consumption  should  be  used  for 
other  purposes. 

SUGAR;  Householders  should  not  use  more  than  y^  pound  of 

sugar  per  person  per  week.  Householders  in  cities  may 
not  buy  more  than  2  pounds  of  sugar  at  any  one  time. 
Householders  in  the  country  may  not  buy  more  than  5 
pounds  of  sugar  at  any  one  time. 

In  addition  to  the  above,  however,  sugar  may  be  used 
for  home  canning,  and  will  be  available  to  the  house- 
holder for  that  purpose  upon  his  signing  a  certificate 
that  such  sugar  is  desired  and  will  be  used  only  for  that 
purpose. 

MEATS :  Meats  of  all  kinds  and  poultry  and  more  particularly 

beef,  should  be  most  economically  used,  eliminating  all 
waste.  Purchases  of  these  products  should  be  restricted 
and  the  quantity  prepared  for  each  meal  reduced. 

Consumption  of  all  meats,  including  poultry,  should 
be  reduced  as  nearly  as  possible  to  2  pounds  per  week  per 
person  over  four  years  of  age. 

MILK:  Fresh   milk   and   milk   in   evaporated   and   condensed 

form,  and  cheese,  may  be  liberally  used. 

BUTTER:  Butter  may  be  used  for  normal  consumption. 

ICE:  No  more  ice  should  be  used  than  is  absolutely  neces- 

,  sary. 

TO  SAVE  TRANSPORTATION  LOCAL  SUP- 
PLIES SHOULD  BE  GROWN  AND  USED. 

GUIDE  FOR  MENU  MAKING. 

THE  FIVE  FOOD  GROUPS.  Study  them.  Every  food  you  eat  may 
be  put  into  one  of  these  groups.  Each  one  serves  a  special  purpose  in 
nourishing  your  body.    You  should  eat  some  food  from  each  group  daily. 

GROUP  I.  VEGETABLES    AND    FRUITS.      Eat    these    freely. 

They  contain  mineral  matter,  vegetable  acids,  and  body- 
regulating  substances  necessary  to  health.  Eat  them  when 
they  are  in  season.  Eat  local  products.  They  are  cheaper 
and  fresher. 

GROUP  IL  MEAT    AND    MEAT    SUBSTITUTES.      They   help 

build  up  the  growing  body  and  renew  used-up  parts.     Ex- 
cept in  the  case  of  milk,  which  should  be  used  in  large 
quantities  for  children,  the  amount  required  is  not  large. 
The  United   States   Food  Administration  asks  you  to 
Save — pork,  ham,  bacon,  beef,  and  mutton. 
USE — milk,  eggs,  fish,  cheese,  nuts,  beans,  peas,  pea- 
nuts, soya  beans,  poultry  and  game. 

GROUP  III.  CEREALS  AND  OTHER  STARCHES.    These  act  as 

fuel  to  keep  you  warm  and  to  let  you  do  work.    They  also 


SAN   FRANCISCO.  SECTION   2 


21 


BRIDE'S    COOK    BOOK 

give  your  body  some  building  material.  They  are  the  most 
economical  fuel  foods. 

The  United   States  Food  Administration  asks  you  to 
Save — wheat,  whole  wheat,  graham,  rye,  white  breads. 
Victory   breads,    crackers,    wheat   breakfast   foods,   wheat 
pancake  flour,  white  flour  cakes,  macaroni. 

US]£ — corn,  barley,  rice,  oats,  hominy,  soy  bean  prod- 
ucts, 100  per  cent  substitute  breads,  cornstarch,  tapioca, 
Irish  potatoes,  sweet  potatoes. 

GROUP  IV.  SUGAR,  SYRUPS,  JELLY,  HONEY,  etc.  These  foods 

supply  fuel  to  the  body,  and  add  flavor  to  foods.  They  are, 
however,  used  in  much  too  large  quantities.  Sweet  fruits 
contain  much  sugar  and  are  better  for  us  than  candy. 

The  United   States   Food  Administration  asks  you  to 

Save — cane  sugar,  brown  sugar,  beet  sugar. 

USE — molasses,  syrups,  honey,  preserved  fruits,  jellies, 
jams,  maple  sugar,  grape  sugar,  corn  sugar,  corn  syrup,  and 
maple  syrup. 

Use  also  the  natural  sugars  found  in  raisins,  figs,  dates, 
prunes,  dried  fruits  and  cocoanuts. 

GROUP  V.  FATS.      Fat   is   fuel.     It   is   needed   by   hard-working 

people.  Remember  that  expensive  fats  are  no  better  fuel 
than  cheap  ones.  Use  drippings.  Don't  let  the  butcher 
keep  the  trimmings  from  your  meat.  They  belong  to  you. 
Children  need  butter  fat.  Give  it  to  them  in  plenty  of 
whole  milk  or  in  butter.  v 

The  United   States   Food  Administration  asks  you  to 
Save — animal  fats  (bacon,  ham,  salt  pork,  lard). 
USE — vegetable  fats,  (olive  oil,  corn  oil,  cottonseed  oil, 
oleomargarine,  etc.).    Fats  trimmed  from  meats,  drippings, 
top  milk  for  cream,  and  butter  in  moderation. 

THE  SERVING  OF  WINES. 

Appetizer — Dry,  pale  sherry,  .plain  or  with  a  dash  of  bitters;  ver- 
mouth ;  or  a  cocktail. 

With  Oysters — Rhine  wine.  Moselle,  dry  Sauternes,  Chablis,  or  Capri 
(cool). 

With  Soups — Sherry  or  Madeira  (cool). 

With  Fish — Sauternes,  Chablis,  Rhine  wine,  Mouselle  or  Capri  (cool). 

With  Entrees — Claret  or  Chianti  (temperature  of  room). 

With  Roast — Claret,  Burgundy  or  Chianti  (temperature  of  room). 

With  Game — Champagne  (cold),  old  vintage  champagne  (cool). 

With  Pastry — Madeira  (cool). 

With  Cheese — Port  (temperature  of  room). 

With  Fruit — Tokay,  Malaga  or  Muscat  (temperature  of  room). 

With  Coffee — Brandy  or  Cordial  (temperature  of  room). 

If  you  do  not  wish  to  serve  such  a  variety,  use  the  following,  viz. : 
Either  Sherry,  or  Sherry  and  Bitters,  A^ermouth,  or  a  cocktail  as  an  appe- 
tizer ;  either  Rhine  wine.  Moselle,  Sauternes,  Chablis  or  Capri  with  oysters 
and  fish.   . 


22 


BRIDE'S    COOK    BOOK 

Either  Sherry  or  Madeira  with   soup. 

Either  Champagne,  Claret,  Burgundy,  Chianti  or  Whiskey  highball 
throughout  the  meal. 

Either  Brandy,  Cordial  or  Port  after  dinner. 

Either  Ale  or  Stout  with  oysters,  fish,  cold  meats,  steaks,  chops  or 
bread  and  cheese. 

DIRECTIONS  FOR  FOLLOWING  RECIPES. 

HOW  TO  MEASURE. 

Correct  measurements  are  absolutely  essential  to  obtain  good  results. 
Good  judgment,  with  experience,  has  taught  some  to  measure  by  sight; 
but  the  majority  of  people  need  definite  guides. 

Tin,  granite-ware,  and  glass  measuring-cups,  divided  in  quarters  or 
thirds,  holding  one  half-pint,  and  tea-  and  tablespoons  of  regulation  sizes,— 
and  a  case  knife,  are  necessary  for  correct  measurements. 

MEASURING  DRY  INGREDIENTS. 

A  tablespoonful  is  measured  level.  A  teaspoonful  is  measured  level. 
A  cupful  is  measured  level.  To  measure  tea-  or  tablespoonful,  dip  the  spoon 
in  the  ingredient,  fill,  lift,  and  level  with  a  knife,  the  sharp  edge  of  knife 
being  toward  tip  of  spoon.  Divide  with  knife  lengthwise  of  spoon,  for  a 
half-spoonful ;  divide  halves  crosswise  for  quarters,  and  quarters  crosswise 
for  eighths.  Less  than  one-eighth  of  a  teaspoonful  is  considered  a  few 
grains.  To  measure  a  cupful  put  in  the  ingredient  by  spoonfuls  or  from  a 
scoop,  round  slightly,  and  level  with  a  case  knife,  care  being  taken  not  to 
shake  the  cup. 

Flour,  meal,  powdered  and  confectioners'  sugar,  and  soda  should  be 
sifted  before  measuring.  Mustard  and  baking  powder,  from  standing  in 
boxes,  settle,  therefore  should  be  stirred  to  lighten;  salt  frequently  lumps, 
and  these  lumps  should  be  broken. 

MEASURING  LIQUIDS. 

A  cupful  of  liquid  is  all  the  cup  will  hold. 

A  tea  or  tablespoonful  is  all  that  a  teaspoon  or  tablespoon  will  hold. 

MEASURING  BUTTER,  LARD,  ETC. 

To  measure  butter,  lard,  and  other  solid  fats,  pack  solidly  into  cup 
or  spoon,  and  level  with  a  knife. 

When  dry  ingredients,  liquids,  and  fats  are  called  for  in  the  same 
recipe,  measure  in  the  order  given,  thereby  using  but  one  cup. 

3  teaspoonfuls  equal 1  tablespoonful 

16  tablespoonfuls  of  any  dry  ingredient  equals 1  cupful 

12  tablespoonfuls  of  any  liquid  equals 1  cupful 

2  cupfuls  of  any  liquid  equals  1  pint 

4  cupfuls  of  any  liquid  equals  1  quart 

23 


BRI^DE'S     COOK    BOOK 


TABLE  OF  MEASURES  AND  WEIGHTS. 

2  cupfuls  butter  (packed  solidly)  equals 

4  cupfuls  flour  (pastry)   

2  cupfuls  granulated  sugar  

2  2/3  cupfuls  powdered  sugar  

3  1/2  cupfuls  confectioner's  sugar 

2  2/3  cupfuls  brown  sugar  

2  2/3  cupfuls  oatmeal  

4  3/4  cupfuls  rolled  oats 

4  1/3  cupfuls  rye  meal  " 

1  7/8  cupfuls  rice    

4  1/2  cupfuls  graham  flour  , 

3  7/8  cupfuls  entire  wheat  flour " 

4  1/3  cupfuls  coffee    " 

2  cupfuls  finely  chopped  meat " 

9  large  eggs  " 

1  square  Baker's  chocolate 

1/2  cupful  almonds  blanched  and  chopped ** 

A  few  grains  is  less  than  1/8  teaspoonful. 

3  teaspoonfuls   : " 

16  tablespoonfuls   ' " 

2  tablespoonfuls  butter  " 

4  tablespoonfuls  flour  " 


pound 


ounce 


tablespoonful 
cupful 


ounce 
tf 


ABBREVIATIONS  USED  IN  THIS  BOOK. 


c.  equals  1  cupful 
tbsp.  equals  1  tablespoonful 
equals  1  teaspoonful 
few  grains 


tsp. 
qt. 


TIME-TABLES  FOR  COOKING. 

BOILING. 

ARTICLES—  TIME 

Coffee  6  to 

Eggs  soft  cooked  1  to 

Eggs  hard  cooked 35    •  to 

Mutton  Leg 2  to 

Ham,  weight  12  to  14  lbs 4  to 

Corned  Beef  Tongue  3  to 

Turkey,  weight  9  lbs 2  to 

Fowl,  weight  4  to  5  lbs 2  to 

Chicken,  weight  3  lbs 1  to 

Lobster   „ 25  to 

Cod  and  Haddock,  weight  3  to  5  lbs 20  to 

Halibut,  thick  piece,  weight  2  to  3  lbs. 

Bluefish  and  Bass,  weight  4  to  5  lbs 40  to 

Salmon,  weight  2  to  3  lbs 30  to 


8 

minutes 

3 

« 

45 

it 

3 

hours 

5   - 

tt 

4 

tf 

3 

it 

3 

tt 

IVa 

tt 

30 

minutes 

30 

*t 

30 

tt 

45 

tt 

35 

tt 

24 


BRIDE'S    COOK    BOOK 


TIME-TABLES  FOR  COOKING  (Continued) 
BOILING. 

ARTICLES—  TIME 

Small  Fish  6  to  10 

Potatoes,  white  - 20  to  30 

Potatoes,  sweet  15  to  25 

Asparagus 20  to  30 

Peas   20  to  60 

String  Beans  1  to  2^/^ 

Lima  and  other  Shell  Beans 1  to  l}i 

Beets,  young 45 

Beets,  old 3  to  4 

Cabbage  35  to  60 

Oyster  Plant  45  to  60 

Turnips   30  to  45 

Onions  45  to  60 

Parsnips    30  to  45 

Spinach   25  to  30 

Green  Corn ~ 12  to  20 

Cauliflower  20  to  25 

Brussels  Sprouts  15  to  20 

Tomatoes,  stewed  15  to  20 

Rice    - 20  to  25 

Macaroni  20  to  30 


minutes 


hours 

minutes 

hours 

minutes 


BROILING. 

Steak,  one  inch  thick 4  to  6 

Steak,  one  and  one-half  inches  thick 8  to  10 

Lamb  or  Mutton  Chops 6  to  8 

Lamb  or  Mutton  Chops  in  paper  cases 10 

Quail  or  Squabs ~ 8 

Quail  or  Squabs  in  paper  cases 10  to  12 

Chickens   _ 20 

Shad,  Bluefish  and  Whitefish  15  to  20 

Slices  of  Fish,  Halibut,  Salmon  and  Swordfish 12  to  15 

Small,  thin  Fish 5  to  8 

Liver  and  Tripe 4  to  5 


BAKING. 

Bread  (white  loaf) 45  to  60 

Bread  (graham  loaf)  35  to  45 

Bread  (sticks) 10  to  15 

Biscuits  or  Rolls  (raised)  12  to  20 

Biscuits  (baking  powder)    12  to  15 

Gems    ^...25  to  30 

Muffins  (raised)   30 

Muffins  (baking-powder)   20  to  25 

Corn  Cake  (thin)  15  to  20 

Corn  Cake  (thick)   30  to  35 

Gingerbread   20  to  30 


minutes 


Cookies 


6      to     10 


25 


BRIDE'S    COOK    BOOK 


TIME-TABLES  FOR  COOKING  (Continued) 


BAKING. 


ARTICLES— 

Sponge  Cake  ... 

Cake 

Cake 

Cake 

Cake 

Cake 


.45 


(layer)    20 

(loaf)     40 

(pound)    1  % 

(fruit)   1 M 

(wedding)    

or  steam  2  hours  and  bake  1^ 

Baked  Batter  Puddings  35 

Bread  Puddings 

Tapioca  or  Rice  Pudding 

Rice  Pudding  (poor  man's)  2 

Indian  Pudding  2 

Plum  Pudding  2 

Custard  Pudding  30 

Custard  (baked  in  cups)  20 

Pies    30 

Tarts    15 

Patties   20 

Vol-au-vent    50 

Cheese  Straws  8 

Scalloped  Oysters  25 

Scalloped  Dishes  of  Cooked  Mixtures 12 

Baked   Beans  6 

Braised  Beef 

Beer,  sirloin  or  rib,  rare,  weight    5  lbs 

Beef,  sirloin  or  rib,  rare,  weight  10  lbs 

Beef,  sirloin  or  rib,  well  done,  weight    5  lbs 

Beef,  sirloin  or  rib,  well  done,  weight  10  lbs 

Beef,  rump,  rare,  weight  10  lbs 

Beef,  rump,  well  done,  weight  10  lbs 

Beef  (miet)    20 

Mutton  (saddle)   

Lamb  (leg) 

Lamb   (forequarter)   ; 

Lamb  (chops)  in  paper  cases  

Veal  (leg)    

Veal  (loin)   

Pork  (chine  or  spare-rib)  3^ 

Chicken,  weight  3  lbs.  to  4 1 

Turkey,  weight  9  lbs '.. 2^ 

Goose,  weight  9  lbs 

Duck  (domestic)     1 

Duck  (wild)     20 

Grouse  25 

Partridge 45 

Pigeons   (potted) 

Fish  (thick)  weight  3  to  4  lbs 45 

Fish  (small) .:..... .....20 


TIME 

to  60 

to 

to 

to 

to 


to 


to 
to 
to 
to 
to 
to 
to 
to 
to 
to 
to 
to 
to 
31^  to 
hour 


15 
3/2 
2 


to 
to 
to 
to 
to 
to 
to 
to 
to 
to 

to 
to 
to 
to 

to 
to 


minutes 


hours 


minutes 
hours 


mmutes 


30 
60 

1/2 

2 

3 

45 

1 

1 

3 

3 

3 
45 
25 
50 
20 
25 
60 
10 
30 
15 

8 

30 
20 
50 

35 
55 
30 

1/2 

IK 
20 

4 
3 
3^    hours 

IK 

3 

2 

IK       " 

30 
30 
50 
2 
60 
30 


hours 
minutes 


hours 


minutes 
hours 


mmutes 


hours 
minutes 


26 


BRIDE'SCOOKBOOK 

TIME  TABLES  FOR  COOKING  (Continued) 

FRYING. 

ARTICLES-  TIME 

Muffins,  Fritters  and  Doughnuts  3  to 

Croquettes  and  Fishballs 

Potatoes,  raw 4  to 

Breaded  Chops 5  to 

Fillets  of  Fish  4  to 

Smelts,  Trout  and  other  small  Fish  ..^ 3  to 


minutes 


27 


In  Bungalow  or 
Mansion 

American  Sodas 

A  welcome  addition  to 
Any  Table. 

Fiesta  Sugar  Wafers 

Complete  a  Dainty  Dessert. 

Manufactured  '  by 

American  Biscuit  Company 

SAN  FRANCISCO 


28 


Bjscuit 
>;i)TTERs£Te 


BEATEN  YEAST  BREADS 

CORN  BREAD 

V/2  Cups  Barley  Flour 
1  Cup  Corn  Meal 
1  Yeast  Cake 
Ys  Cup   Boiling  Water 

1  Egg 

2  Tablespoons  Syrup 
2  Teaspoons  Salt 

Directions:  Pour  the  boiling  water 
over  the  corn  meal  and  allow  to  cool. 
Add  yeast  cake,  broken  and  dissolved,  in 
a  few  tablespoons  of  lukewarm  water. 
Then  add  the  egg  slightly  beaten,  the 
syrup  and  the  salt.  Beat  well.  Put  in  a 
greased  bread  pan,  and  when  double  its 
bulk  bake  in  a  moderate  oven — ^^15  min- 
utes. 


OAT  BREAD 

1  Cup  Rolled  Oats 

2  Cups   Barley   Flour 
1  Cup  Corn  Meal 

1  Yeast  Cake 

1  Egg 

%  Cup  Boiling  Water 
1'/4  Cups  Milk 

2  Tablespoons  Syrup 
2  Teaspoons  Salt 

Directions:  Scald  corn  meal  with  boil- 
ing water.  W,hen  cool  add  yeast  cake 
dissolved  in  a  few  tablespoons  of  luke- 
warm water.  Add  the  other  ingredients, 
leaving  the  rolled  oats  until  the  last.  Mix 
well.  Put  in  greased  pan  and  when 
double  its  bulk  bake  in  moderate  oven — 
IS  minutes. 

Note:  Oat  flour  or  ground  rolled  oats 
may  be  used  in  place  of  rolled  oats,  if  a 
less  coarse  bread  is  desired. 

In  making  yeast  breads  without  the  use 
of  wheat  or  rye  flour,  it  is  advisable  that 
the  dough  be  handled  as  little  as  pos- 
sible. Good  results  have  been  obtained 
by  the  use  of  eggs  and  cereals  thickened 
by  scalding.  This  method  is  well  adapted 
to  corn  and  oatmeal,  but  it  gives  a  dough 
too  soft  to  be  kneadett.  In  this  case  the 
fine  grain  may  be  secured  by  beating 
thoroughly. 

When  using  conservation  flours,  the 
smaller  the  loaf  of  bread  is  made  the  bet- 
ter the  result,  so  it  is  advisable  to  bake 
bread  mixtures  whenever  possible  in 
muffin  or  layer  cake  tins. 


KNEADED  YEAST  BREADS 

A  bread  board  is  not  required  for  these 
about  15  minutes. 

breads.  The  dough  is  soft  and  may  be 
cut  down  and  kneaded  in  the  bowl  by 
using  rice  flour  on  the  hands.  These 
breads  are  better  when  baked  in  small 
portions  or  small  loaves. 

It  is  well  to  moisten  the  surface  with 
milk,  or  with  a  mixture  made  by  beating 
the  yolk  or  the  white  of  an  egg  in  one 
tablespoon  of  cold  water.  If  this  is  re- 
peated before  baking  a  smooth  surface 
will  result. 

Stiffly  beaten  whites  of  eggs  folded 
into  the  dough  before  molding  gives  a 
lighter  bread. 

In  some  of  the  following  recipes  the 
dough  is  not  elastic  like  that  of  wheat 
breads  after  the  first  rising.  It  resembles 
a  thick  drop  cake  batter  after  the  last  of 
the  flour  is  added  and  must  be  scraped 
from  the  spoon  into  the  muffin  or  bread 
pans.  It  cannot  be  molded.  Moisten  and 
set  in  a  warm  place  to  rise,  and  the  dough 
will  gradually  take  the  shape  of  the  pans,  ^ 
thicken,  and  rise  to  double  its  bulk. 
When  baked  it  has  the  texture  of  wheat 
bread  and  a  crisp  crust. 

MRS.  EDNA  J.  EVANS'  WHEATLESS 
BREAD 

1  Pint  Lukewarm  Potato  Water 
1  Cup  Mashed   Potatoes 
1  Tablespoon  Sugar 

1  Tablespoon   Shortening 

2  Level  Teaspoons  Salt 
2  Cakes  Yeast 

21/2  Cups  Barley  Flour 
25/2  Cups  Rice  Flour 

Mix  to  stiff  dough  Let  rise  one  hour* 
warm  place.  Put  in  well  greased  pan,  let 
rise  half  hour.  Bake  slowly  one  hour 
moderate  oven. 

YEAST  BREAD 

Contributed  by  C.  E.  Grosjean  Rice 
Milling  Company. 

V/2  Cups  Wheat  Flour 

1  Cup  Rice  Flour 
%  Cup  Potatoes 
1/2  Cup  Liquid 
1  Tablespoon  Syrup 
•/i  Cake  Compressed  Yeast 
%  Cup   Mashed    Potatoes;   add   enough   of 
the  rice  flour  to  make  batter. 


29 


BRIDE'S     COOK     BOOK 


Allow  to  rise  (about  one  hour)  keep 
in  warm  place.  Add  one  teaspoon  of 
salt,  one  teaspoon  of  fat,  balance  of  rice 
and  wheat  flour;  dough  much  stiffer  than 
all  wheat  dough.  Knead  and  allow  to  rise 
until  double  the  size.  Knead  again,  form 
into  loaf,  allow  to  rise  until  loaf  is 
double  in  size.  Bake  about  45  minutes. 
Put  in  hot  oven,  turning  fire  down  after 

COMBINATION  BREAD 

Contributed  by  Mrs.  Edna  J.  Evans, 
for  Fleischmann  Yeast  Company  of  Cali- 
fornia. 

2  Cups  Potato  Flour 
1  Cup  Barley  Flour 
1  Cup  Oat  Flour 
1  Cup  Corn   Flour 
1  Cup  Rice  Flour 
4  Cups  Milk 
4  Teaspoons  Sugar 
4  Teaspoons  Shortening 
1'/2  Teaspoons  Salt 
1  Cake  Compressed  Yeast 

Mix  sugar,  shortening  and  salt  first; 
rub  these  ingredients  until  very  light; 
add  J/2  cup  of  the  milk.  Dissolve  the 
yeast  in  ^  cup  of  milk.  Sift  the  flours 
together  and  add  ^  of  the  flour  to  the 
mixture  of  sugar,  shortening,  salt  and 
milk.  Add  yeast  and  rest  of  flour  to  this 
mixture  and  make  into  a  dough.  Brush 
over  with  milk  or  with  yolk  of  egg 
beaten  with  a  teaspoon  of  water.  Let 
rise  for  2^  hours  in  a  warm  place,  then 
break  down.  Let  it  rise  again  for  1^ 
hours.  ^  Put  into  loaves,  brush  surface 
with  milk  or  with  yolk  of  egg  and  bake 
for  1  hour. 

LUNCH  OR  DINNER  ROLLS 

Contributed  by  the  Fleischmann  Yeast 
Company  of  California. 

2  Cups  Barley  Flour 

1  Cup  Rice  or  Potato  Flour 

1  Cup  Corn  Flour  or  Buckwheat 

1  Cake  Conapressed  Yeast 

1  or  2  Eggs 

1  Tablespoon  Shortening 

1  Teaspoon  Sugar 

1  Teaspoon  Salt 

1  Cup  Warm  Milk 

Dissolve  yeast  by  breaking  into  a 
couple  of  tablespoons  of  warm  water; 
mix  with  One  teaspoon  of  sugar  and  let 
stand  while  mixing  other  ingredients. 
The  flours  should  be  sifted  and  mixed 
well.  Melt  the  shortening  in  the  warm 
milk;  add  sugar,  salt,  and  well  beaten 
egg,  and  last  the  yeast.  Add  enough 
flour  to  make  a  stiff  batter.  Beat  well, 
set  in  a  warm  place  ard  let  it  rise.  Add 
more  flour  to  make  a  soft  dough.  Knead 
briskly  until  full  of  air  bubbles.  Let  it 
rise   and   then    make   into   rolls.      Brush 


over,  let  it  rise  in  pans  and  bake  in  quick 
oven. 

BISCUIT  OR  FINGER  ROLLS 

Contributed  by  the  Fleischmann  Com- 
pany of  California. 

The  sponge  from  any  of  the  foregoing 
recipes  may  be  varied  in  a  number  of 
ways.  Instead  of  shaping  into  loaves, 
divide  the  dough  into  small  portions,  roll 
each  with  your  hand  into  round  shape 
for  common  biscuit,  or  bake  them  in 
muffin  pans;  or,  roll  each  ball  under  the 
hand,  until  about  a  finger's  length,  place 
them  close  together  in  two  rows  in  a 
long  shallow  pan. 

COFFEE  CAKE 

Contributed  by  the  Fleischmann  Yeast 
Company  of  California. 

Place  dough  for  lunch  or  dinrier  rolls 
evenly  in  oiled  layer  cake  pans.  Sprinkle 
with  fining  mixture;  let  it  rise  and  bake 
in  a  hot  oven. 

FILLING  FOR  COFFEE  CAKE 

%  Cup  Light  Brown  Sugar,  sifted 
1  Teaspoon  Oleomargarine,   melted 
■/4  to  Yz  Cup  Chopped  Raisins 
y^  to  1/2  Cup  Chopped   Nuts 
%  Teaspoon  Cinnamon 

Mix  all  together  and  spread  on  bread 
before  baking.  Coffee  bread  may  be 
rolled  with  the  filling,  cut  in  slices  and 
then  baked,  if  desired. 

DUTCH  APPLE  CAKE 

Contributed  by  Fleischmann  Yeast  Co. 
of  California. 

Spread  in  pan  as  for  coffee  cake. 
Cover  surface  thinly  with  sliced  apples 
instead  of  the  filling,  sprinkle  with  sugar 
and  cinnamon  and  bake. 

Above  breads  may  be  varied  by  the  ad- 
dition of  raisins,  currants,  nuts,  or  dates. 
They  may  be  kneaded  into  the  dough. 

ENGLISH  BUNS 

1  Cup  Barley  Flour 

1   Cup   Rice  or  Corn   Flour 

1  Tablespoon  Shortening 
%  Cake  Yeast 

2  Eggs 

!/i  Cup    Lukewarm   Water 
1  Tablespoon  Syrup 
'/a  Cup  Broken  Nut  Meats 
1/2  Cup  Chopped  Raisins 

Directions:  Mix  and  sift  the  flours. 
Pour  flour  into  a  bowl;  break  the  eggs  in 
whole.  Add  the  melted  shortening,  the 
yeast  (which  has  been  dissolved  by 
breaking  into  a  cup  and  mixing  it  with 
the  sugar  and  the  luke  warm  water). 
Stir  until  all  are  mixed;  beat  well,  put  in 


30 


BRIBERS     COOK    BOOK 


warm  place  to  rise  one  and  one-half 
hours.  Then  sprinkle  nuts  and  raisins 
over  top,  mix  very  lightly  with  a  spoon. 
Drop  into  well  buttered  gem  pans;  let  it 
rise  one-half  hour.  Bake  twenty-five 
minutes. 

BARLEY  AND  RICE  BREAD 

(Two  Loaves) 

2'^  Cups  Barley  Flour 
2<4  Cups  Rice  Flour 
8  Teaspoons  Baking  Powder 

1  Teaspoon  Salt 

2  Eggs 

1  1-3  Cup  Milk 

Vst  Cup  Corn  Syrup 

Sift  together  the  dry  ingredients.  Beat 
the  eggs,  add  the  milk,  syrup,  and  dry 
ingredients.  Turn  the  mixture  into 
greased  pans,  allow  it  to  stand  for  10 
minutes,  and  bake  it  in  a  slow  oven  from 
1  to  1^/4  hours. 

CORN,  RICE,  OATS  AND   BARLEY 
BREAD 

(Two  Loaves) 

2  Cups  Cornmeal 
1  Cup  Rice  Flour 
1  Cup  Ground   Rolled  Oats 
1  Cup  Barley  Flour 
8  Teaspoons  Baking  Powder 
•/2  Teaspoon  Soda 

1  Teaspoon  Salt 

2  Eggs 

3  Cups  Milk 

</2  Cup  Molasses 

Sift  together  the  dry  ingredients.  Beat 
the  eggs,  add  the  milk,  the  molasses,  and 
the  dry  ingredients.  Turn  the  mixture 
into  greased  pans,  allow  it  to  stand  for 
10  minutes,  and  bake  it  in  a  slow  oven 
from  1  to  15^  hours. 

BRAN  AND  BARLEY  BREAD 

(One  Loaf) 

2  Cups  Bran 
V/z  Cups   Barley   Flour 
5  Teaspoons  Baking  Powder  « 

'/2  Teaspoon  Salt 
'/2  Teaspoon  Soda 
1   Egg 
1  1-3  Cups  Milk 
•/2  Cup  Molasses 

Sift  together  the  dry  ingredients,  ex- 
cept the  bran.  Then  mix  in  the  bran. 
Beat  the  egg,  add  the  milk,  molasses  and 
the  dry  ingredients.  Turn  the  mixture 
into  greased  pans,  let  it  stand  for  10  min- 
utes and  bake  it  in  a  slow  oven  from  1  to 
1^  hours. 

BAKING  POWDER  LOAF  BREADS 
WAR  LOAF 

Contributed  by  C.  E,  Grosjean  Rice 
Milling  Company. 

I'/a  Cups  Purified   Rice  Bran 


'/2  Cup  Rice  Flour 
11/2  Cups  Barley  Flour 

(1    scant   cup   Oat   Flour   may   be    used 
instead  of  the  Barley  Flour) 
2  Tablespoons  Molasses 
1%  Cups  Sour  or  Buttermilk 
1  Teaspoon  Soda  added  to  Milk 

1  Teaspoon    Cream    of    Tartar   added    to 

Flour 

2  Tablespoons   Melted   Shortening 
5/2  Teaspoon  Salt 

Bake  in  a  moderate  oven. 


HOMINY  BREAKFAST  BREAD 

V/2  Cups  White  or  Yellow  Corn  Meal 
2  Cups   Milk 

2  Beaten   Eggs 

3  Cups  Cooked  Hominy  Grits 
2/2  Teaspoons  Baking  Powder 

1  Teaspoon  Salt 

1  Tablespoon   Melted   Fat 

1  Tablespoon  Syrup 

Scald  the  milk;  pour  over  the  corn 
meal  and  let  stand  till  cold  or  lukewarm. 
Add  well  beaten  eggs,  hominy,  salt  and 
melted  fat.  Sprinkle  in  baking  powder. 
Beat  well,  pour  into  oiled  baking  pan  and 
bake  about  forty  to  fifty  minutes  in  a 
slow  oven.    Serve  hot. 


NUT  LOAF 

3  Cups  Ground   Rolled  Oats 

1   Cup   Rice  Flour 

3  Teaspoons  Baking  Powder 
'/2  Cup   Milk 
%  Cup  Chopped  Raisins 
1/2  Cup  Chopped   Nuts 
'/2  Cup  Sugar 
'/2  Teaspoon  Salt 

1   Egg 

Milk  enough  to  make  a  medium  thick 
batter.  Shortening  may  be  added  if  de- 
sired. 

Mix  and  sift  dry  ingredients,  add  nuts 
and  raisins  dredged  with  rice  flour.  Add 
the  beaten  egg  and  milk.  Bake  in  greased 
loaf  tins  in  a  medium  oven.  This  makes 
two  small  loaves. 

APPLE  CORN  BREAD 

%  Cup  Corn  Meal  "* 

«/2  Cup  Rice  or  Barley  Flour 

1  Tablespoon   Molasses 
%  Cup  Buttermilk 

1  Tablespoon   Melted  Shortening 

3  Medium  Sized  Apples 
Yz  Teaspoon  Baking  Powder 
'/2  Teaspoon  Soda 

1  Teaspoon  Salt 

Mix  all  the  dry  ingredients  together 
thoroughly;  add  the  buttermilk,  molasses 
and  shortening,  and  mix  well.  Pour  into 
a  shallow  greased  tin,  and  place  the  ap- 
ples, peeled  and  cut  in  eighths  over  the 
top.  Bake  in  a  hot  oven  three-quarters 
of  an  hour.  When  done,  dust  with  pow- 
dered sugar. 


31 


Cereal  Foods  and  Flours 


In  a  bulletin  recently  issued  by  the  U.  S.  Department  of  Agriculture 
will  be  found  this  statement:  "Cereals  supply  actual  digestible  nutrients 
to  the  body  more  cheaply  than  any  other  class  of  food  except  dried  legumes 
(beans)." 

It  would  follow,  therefore,  that  the  young  housewife  should  know  the 
best  methods  of  preparing  Cereal  Breakfast  Foods.  Before  giving  a  list  of 
recipes  for  accomplishing  the  best  results  with  cereals  and  flours,  the  fol- 
lowing table  is  given  to  show  how  economical  and  valuable  cereals  are. 
Protein  as  used  in  this  table  is  the  most  important  and  most  expensive 
element  in  food.  A  calorie  is  the  amount  of  strength  or  energy  necessary  to 
lift  15  pounds  one  foot  high  200  times. 

Kind  of  Food  Cost  per  Pound      Amount  of  Energy 

of  Protein  in  10c  Worth 

Rolled  Whfat  @  6c $  .68  2505 

Rolled  Oats  @  6c 48  2938 

Flour  @  3^c 35  4700 

QDrn  Flakes  Toasted  @  10c 1.33  1735 

Round  Steak  @  16c 87  560 

Leg  of  Mutton  @  20c 1.37  445 

Roast  Pork  @  12c 92  1035 

Eggs  @  24c 1.39  385 

By  comparing  the  above  figures  it  will  readily  be  seen  that  cereals  fur- 
nish by  far  a  greater  amount  of  nutrients  than  meats.  So  much  so  that 
were  the  source  of  the  facts  other  than  aptual  government  reports  they 
would  not  be  believed.  It  will  be  noticed  also  that  of  the  cereals,  Oats  fur- 
nishes almost  twice  as  much  nourishment  for  the  money  as  parched  Corn 
Flakes. 


SPECIAL  RECIPES  NOT  FOUND  ELSEWHERE  IN  THIS  BOOK. 

Rolled  Oat  Mush 

To  two  parts  of  boiling  water,  salted  to  taste,  slowly  stir  in  one  part 
of  ALBERS  ROLLED  OATS  and  boil  for  ten  to  twenty  minutes,  then 
allow  to  simmer,  stirring  occasionally.  Serve  with  sugar  and  cream. 
Carnation  Rolled  Oats  may  be  used  in  place  of  Albers  Rolled  Oats.  We 
recommend  the  use  of  a  double  boiler,  in  which  case  the  inner  boiler 
should  be  placed  in  the  outer  boiler,  in  which  the  water  is  already  boiling, 
after  the  flakes  have  been  boiling  about  two  minutes.  Cook  in  double 
boiler  ten  or  fifteen  minutes  more,  but  do  not  stir. 

32 


BRIDE'S    COOK    BOOK 

Flapjacks 

Mix  ALBERS  FLAPJACK  FLOUR  with  water  alone  or  two-thirds 
milk  ajpid  one-third  water.  When  using  water  alone,  add  a  little  sugar 
or  molasses  to  make  the  cakes  brown.  Stir  to  thin  batter,  and  cook  on 
hot  griddle.  DO  NOT  use  salt,  baking  powder,  soda,  yeast,  eggs  or  butter. 

Buckwheat  Hot  Cakes 

Mix  ALBERS  BUCKWHEAT  FLOUR  with  water  alone,  or  two- 
thirds  milk  and  one-third  water.  When  using  water  alone  put  in  a  little 
sugar  or  molasses  to  make  the  cakes  brown.  To  one  cup  of  contents  use 
one  cup  of  liquid.  Mix  to  smooth  batter,  and  have  your  griddle  hot.  Con- 
densed milk  can  be  used  as  well  as  fresh  milk.  If  griddle  is  an  iron  one 
grease  with  suet,  lard,  or  dripping.  Use  no  salt,  yeast,  baking  powder, 
eggs,  or  butter. 

Waffles 

To  one  pint  ALBERS  FLAPJACK  FLOUR  add  one  pint  milk,  one 
tablespoonful  melted  butter,  two  eggs.  Beat  the  eggs  separately  until 
very  light,  add  the  yolks  to  the  milk,  then  the  flour,  then  the  melted 
butter,  stirring  vigorously,  then  the  whites.  Bake  in  hot  greased  waffle 
iron. 

Muffins 

Use  above  recipe,  and  add  two  tablespoonfuls  of  sugar.  Bake  in  hot 
oven  fifteen  to  twenty  minutes. 

Oat  Cookies 

One-half  cup  shortening,  one  cup  dark  brown  sugar,  two  eggs  well 
beaten,  two  tablespoonfuls  sour  milk,  one-fourth  teaspoonful  soda  in  milk, 
one  cup  Albers  Flour,  one-half  cup  of  raisins  or  nuts,  three  cups  of 
ALBERS  ROLLED  OATS.  Drop  from  teaspoon  about  three  inches 
apart.  Bake  a  light  brown.  Carnation  Oats  may  be  used  in  place  of 
Albers  Oats. 

Oat  Macaroons 

Beat  one  egg  very  light,  add  gradually  one-half  cup  of  sugar,  then 
add  three-fourths  tablespoonful  melted  butter,  one-fourth  teaspoonful  of 
salt,  one-half  teaspo<|pful  of  vanilla,  one  well  rounded  cup  of  ALBERS 
ROLLED  OATS  and  three  tablespoonfuls  of  English  walnuts,  chopped 
fine  before  measuring.  Beat  all  together.  Drop  from  teaspoon  on  a 
buttered  tin.  Shape  in  circles  about  one-fourth  of  an  inch  thick.  A 
candied  cherry  may  be  placed  in  the  center  of  each.  Bake  in  a  moderate 
oven  until  brown  and  crisp.  After  taking  from  oven,  let  stand  two 
minutes  before  removing  from  tin.  Carnation  Oats  may  be  used  in  place 
of  Albers  Oats. 

33 


BRIDE'S     COOK     BOOK 


Oat  Bread 


One  cup  ALBERS  ROLLED  OATS,  two  cups  boiling  water,  one- 
half  cup  molasses,  four  or  five  cups  Albers  Flour,  one  teaspoonfui  salt, 
one  tablespoonful  melted  lard  or  drippings,  one  yeast  cake.  Dissolve 
yeast  cake  in  luke-warm  water,  pour  two  cups  boiling  water  over  oats. 
Let  stand  two  hours.  Mix  all  ingredients  into  as  stiff  a  dough  as  can 
be  stirred  with  a  spoon.  Let  it  stand  over  night.  In  the  morning  stir 
it  down  with  a  spoon  thoroughly.  Have  pans  greased.  Fill  each  about 
one-half  full,  and  let  rise  to  the  top  of  the  pan.  Bake  in  moderate 
oven  one  hour  for  good  six  loaves. 

Lightning  Cake 

One-half  cup  barley,  one-half  cup  wheat  flour,  one  cup  sugar,  one  level 
teaspoonfui  baking  powder.  Sift  all  together.  Take  one-half  cup  melted 
butter,  break  into  it  two  eggs  and  fill  up  remainder  of  cup  with  milk. 
Pour  this  into  the  flour,  sugar  and  baking  powder  mixture,  and  beat  thor- 
oughly, one-half  teaspoonfui  flavoring.    Bake  in  moderate  oven. 

All  other  recipes  for  bread,  cakes,  etc.,  will  be  found  in  their  regular 
order  in  the  text  of  the  cook  book. 

The  above  recipes  were  compiled,  and  have  been  in  use  by  Albers 
Bros.  Milling  Co.  for  several  years.  In  addition  to  these  recipes,  there 
will  be  found  directions  on  all  of  the  packages  they  manufacture  for  pre- 
paring the  food. 

The  Albers  Bros.  Milling  Co.  are  the  largest  cereal  manufacturers  in 
the  West.  Their  complete  line  of  cereals  and  flours  embraces  over  a  hun- 
dred varieties.  The  best  known  of  these  are :  Albers  Oats,  Albers  Wheat 
Flakes,  Albers  Pearls  of  Wheat,  Albers  Flapjack  Flour,  Albers  Buckwheat 
Flour,  Albers  Family  Flour,  Carnation  Wheat  Flakes,  Carnation  Rolled 
Oats,  Carnation  Granulated  Wheat. 

By  commencing  at  once  to  use  the  Albers  brands  of  cereals  and  flours, 
the  housewife  can  insure  herself  getting  the  very  best  quality,  and  having 
a  large  variety  to  select  from. 

"Food  Will  Win  the  War"! 

The  housewife  is  advised  that  under  present  war  conditions  it  is 
necessary  to  conserve  the  use  of  Wheat  and  Wheat  Flour. 

We  heartily  endorse  the  action  of  the  United  States  Food  Adminis- 
tration, and  recommend  the  use  of  our  high  grade  Substitute  Flours  for 
the  recipes  in  this  book,  where  their  need  is  indicated. 

ALBERS  BROS.  MILLING  CO. 

Mills  and  Offices: 
Seattle,  Tacoma,  Portland,  Oakland,  Los  Angeles,  Ogden,  San  Francisco, 

New  York,  Kobe  (Japan) 

34 


BRIDE'S     COOK    BOOK 


CORN  BREAD 

1</2  Cups  Yellow  Corn  Meal 
1/2  Cup  White  Corn  Meal 
'/a  Cup  Rice  Flour 
•/2  Cup  Barley  Flour 
•/a  Cup   Drippings 

2  Tablespoons  Baking  Powder 

1  Teaspoon  Salt 

3  Tablespoons  Sugar 

2  Eggs,    Milk 

Place  the  dry  ingredients  in  a  bowl, 
drop  in  eggs  unbeaten,  the  drippings 
slightly  melted  and  add  enough  milk  to 
make  a  thick  batter.  Beat  well;  put  in 
greased  pans  and  bake  in  a  hot  oven 
about  twenty  minutes. 

STEAMED  BREADS 

BOSTON  BROWN  BREAD 


Contributed    by    C.    E. 
Milling  Company. 


Grosjean    Rice 


1  Cup  Purified  Rice  Bran 

1  Cup  Corn  Meal 

1  Cup  Graham   Flour 

1  Cup  Barley  Flour 

1  Teaspoon  Salt 

1  Teaspoon  Soda 

1  Cup  Molasses 

2  Cups  Sour  Milk 

2  Tablespoons  Melted  Shortening 

Steam  three  hours. 


BOSTON  BROWN  BREAD 

Contributed  by  Albers  Bros.  Milling 
Company,  manufacturers  of  "Hygcno" 
Flour. 

11/2  Cups  Flour 

2  Tablespoons   Baking   Powder 

V/4  Teaspoons  Salt 

1  Cup  Yellow  Corn   Meal 

•/a  Cup  Rye  Flour 

1/2  Cup  Molasses 

•4  Teaspoon  Soda 

1   Cup  Raisins 
V/2  Cups  Milk 

Sift  together  the  wheat  and  rye  flour, 
baking  powder  and  salt;  add  corn  meal, 
mix  soda  and  molasses,  and  then  add 
m^ilk  and  floured  raisins.  Steam  three 
and  one-half  hours. 

STEAMED  CORN  BREAD 

2  Cups  Corn   Meal 

1  Cup   Flaked  Oats 

2  Cups  Sour  or  Buttermilk 
'/a  Cup  Brown  Sugar 

1  Teaspoon  Salt 

1  Teaspoon  Soda 

Nuts,  Raisins 


Mix  in   order  given  and   steam 
hours. 


three 


MUFFINS,  GEMS,  BISCUITS,  ETC. 

CORK  MEAL  AND  ROLLED  OATS 

MUFFINS 

1  Cup  Rolled  Oats 
1  Cup  White  Cornmeal 
3  Teaspoons  Baking  Powder 
i/a  Cup  Milk 

1  Tablespoon   Shortening 

2  Tablespoons  Sugar 

1  Egg,  well  beaten 
•/a  Teaspoon  Salt 

Mix  dry  ingredients.  Add  milk,  egg 
and  melted  fat.  Bake  in  muffin  pans  30 
minutes  in  a  moderate  oven. 

CORN  GEMS 

2  Cups  Corn  Meal 
2  Cups  Corn  Flour 

1  Tablespoon  Shortening 

2  Tablespoons   Baking   Powder 
'/a  Teaspoon  Salt 

2  Eggs 

2  Cups  Milk 

1  Tablespoon  Brown  Sugar 

Sift  meal  and  flour  together,  and  add 
the  shortening.  Pour  enough  boiling 
water  over  this  to  mix  thoroughly.  Add 
a  little  milk  to  cool  it.  Beat  in  the  eggs, 
add  the  sugar  and  the  remainder  of  milk; 
add  the  baking  powder  beating  well. 

FRUIT  GEMS 

1  Cup  Corn  Meal 

1  Cup  Milk 
•/a  Cup  Cream  or  Milk 
Yz  Cup  Raisins 
'/a  Cup  Currants 

1  Teaspoon  Salt 

1  Teaspoon  Baking  Powder 

Cook  meal  and  salt  in  milk  for  twenty 
minutes.  Cool.  Add  the  fruit  and  cream 
and  bake  in  well  oiled  muffin  tins. 

SOY  AND  RICE  FLOUR  MUFFINS 

Contributed  by  Soy  Bean  Food  Pro- 
ducts Co. 

'/a  Cup  Soy  Flour 

2  Teaspoons  Baking   Powder 
1   Cup   Rice   Flour 

1  Teaspoon  Salt 

2  Tablespoons  Cornstarch 
1  Teaspoon   Sugar 

2-3  Cup  Sweet  Milk 

Bake  in  well  greased  pans  in  a  slow 
oven  twenty  to  twenty-five  minutes. 

BARLEY  PONE 

Contributed  by  Phoenix  Milling  Co., 
Sacramento,  Cal. 

1  Cup  Freshly  Cooked   Hominy  Grits 

2  Cups   Milk 

3  Tablespoons  Shortening 
'/a  Teaspoon  Salt 


Where  the  best  possible  Baking  is  an  object,  the  Superior 
quality  and  Dependability  of  "Phoenix"  Flour  asserts  itself. 


35 


BRIDE'S    COOK    BOOK 


1  Cup  Barley  Flour 

2  Teaspoons  Baking  Powder 
2  Eggs 

Add  to  the  hominy  grits  the  milk  and 
shortening.  Cook  and  add  salt,  barley- 
flour  and  baking  powder  sifted  together, 
then  the  well  beaten  eggs.  Pour  into  a 
round,  shallow,  buttered  baking  dish  and 
bake  in  a  moderate  oven  forty-five  min- 
utes. Cut  in  triangular  pieces  and  serve 
hot  from  the  dish  in  which  it  was  baked. 


JOHNNY  CAKE 

•/a  Cup  Brown  Sugar 
2  Tablespoons  Molasses 

1  Teaspoon   Salt 

2  Tablespoons  Fat 

2  Cups  Barley  or  Rye  Flour 

2  Tablespoons  Baking  Powder 

3  Cups  Water 

3  Cups  Corn  Meal 
Yz  Cup  Cornstarch 

Melt  the  fat  in  a  bowl,  add  molasses, 
sugar,  salt,  and  water.  Mix  and  sift  the 
dry  ingredients  and  add  to  the  liquid. 
Beat  well,  pour  into  greased  pans  and 
bake  in  a  moderate  oven.  If  baked  in  a 
shallow  pan  this  will  require  about 
twenty  minutes. 

CORN  MEAL  MUFFINS  WITH 
DATES  OR  RAISINS 

1«4  Cups  White  Corn  Meal 
2  Tablespoons  Brown  Sugar 

1  Teaspoon  Salt 

2  Tablespoons   Shortening 
VA  Cups  Milk 

%  Cup  Barley  Flour 
4  Teaspoons  Baking  Powder 

1  Egg 

Vz  Cup  Chopped  Dates  or  Raisins 

Cook  together  the  first  five  ingredients 
for  ten  minutes,  in  a  double  boiler.  When 
cool,  add  the  eggs,  the  dates  and  the  flour 
sifted  with  the  baking  powder.  Beat 
thoroughly  and  bake  in  a  quick  oven. 

MOLASSES  CORN  MUFFINS 

VA  Cups  Corn   Meal 
%  Cup  Flour 

3  Teaspoons  Baking   Powder 

2  Tablespoons  Fat 
Vz  Teaspoon   Salt 

1   Egg 
!4  Cup  Molasses 
1  Cup  Water 

Mix  and  sift  the  dry  ingredients.  Add 
the  egg  well  beaten,  molasses,  water  and 
fat.    Beat  well.    Bake  in  hot  oven. 

CEREAL  GEMS  OR  BREAD 

Contributed  by  Albers  Bros.  Milling 
Company,  manufacturers  of  "Hygeno" 
Flour. 

1  Cup  Oats 

1  Cup  Warm  Water  (not  hot) 
Vz  Teaspoon   Salt 
14  Cup  Vegetable  Shortening 


1-3  Cup  Brown  Sugar 

2  Eggs 

4  Teaspoons  Baking  Powder 
Vz  Cup  Hot  Water  or  Milk 
1   Cup  Corn   Meal 
1-3  Cup  Cold   Milk 

Put  oatflakes  in  a  bowl;  add  cup  of 
warm  water;  let  stand  seven  or  eight 
hours  or  over  night.  When  ready  to 
make  gems,  put  corn  meal  into  a  bowl 
and  pour  the  hot  milk  or  water  over  it. 
Stir  well,  adding  salt  and  shortening.  Let 
stand  thirty  minutes  more.  Now  add 
tz^  yolks,  sugar,  baking  powder,  the 
cold  milk  and  the  oatflake  mixture  and 
beat  well;  fold  in  stiflfly  beaten  whites. 
Pour  into  hot  greased  gem  pans  and 
bake  in  moderately  hot  oven.  Serve 
fresh.  These  are  delicious  for  luncheon 
with  hot  cocoa  and  stewed  fruit;  also 
good  cold  for  the  school  lunch.  Lift  off 
top  and  spread  with  butter  and  jam  for 
the  lunch  basket. 

BARLEY  RICE  FLOUR  MUFFINS 
1   Egg,  well  beaten 
114  Cups  Milk;  sour,  sweet  or  butter 
1%  Cups  Barley  Flour 
•/i  Cup  Rice  Flour 

1  Tablespoon   Brown  Sugar 
1/2  Teaspoon  Soda 

2  Teaspoons  Baking  Powder 
1  Teaspoon  Salt 

1  Tablespoon  Melted  Fat 

Mix  in  the  order  given. 
CREAM  BARLEY  MUFFINS 

Contributed  by  Phoenix  Milling  Co., 
Sacramento,  Cal. 

1  Cup  Barley  Flour     , 
1   Cup   White   Flour 
%  Cup  Thin  Cream  or  Milk 

3  Tablespoons  Shortening 
Vz  Teaspoon  Salt 

14  Cup  Sugar 

4  Teaspoons  Baking   Powder 

1  Egg,  beaten  lightly 

Cream  the  shortening  and  sujgar,  then 
alternately  add  cream  and  flour,  sifted 
with  baking  powder  and  salt.  Add  well 
beaten  ^^^.  Bake  in  hot,  well  buttered 
gem  pans  in  hot  oven  for  twenty  min- 
utes. A  few  chopped  dates  may  be  added 
to  the  shortening  and  sugar,  for  date 
muffins. 

BARLEY  MUFFINS 

Contributed   by   Albers    Bros.    Milling 
Company,    manufacturers    of    "Hygeno 
Flour. 

2  Cups  Barley  Flour 

3  Teaspoons   Baking   Powder 
1/4  Teaspoon  Salt 

1  Teaspoon  Sugar 

1  Cup  Milk 

1  Egg 

1  Tablespoon  Melted  Shortening 

Mix  and  sift  the  dry  ingredients.     Beat 


36 


t 
I 

I 

I 

\i  There  are  many  Syrups  but  just  one  Snow- 

1  hugged  and  you  women  desiring  to  serve 

something  a  little  better  upon  your  table, 
can't  get  acquainted  with  Snowhugg'd 
Syrup  too  quickly — 

Snowhugg'd  Syrup  is  a  thick,  delicious 
Maple  Blend  Syrup  —  so  different  from 
others.  Women  make  a  hit  everywhere, 
with  Snowhugg'd.  !j; 

z  It's  delicious  on  Rolls,  Muffins  and  Bread  ![ij 

I  and  for  hot  cakes  and  waffles,  it  has  no  jij 

\  equal.  ^  -  -        -  .  'k 


f  Your  Grocer  will  have  it — ask  for  it.  ;(J 

I 

I 

»  Packed  by 

I 

^i  Maple    Products   Company 

I  .       "'         I 

^j  Vermont  and  California  | 

I  I 

I  f 


BRIDE'S     COOK     BOOK 


the  eggs,  mix  with  the  milk  and  add  to 
the  flonr  mixture,  then  add  the  melted 
fat.  Beat  to  a  smooth  batter,  pour  into 
oiled  gem  pans  and  bake  in  a  hot  oven. 

GINGER  BREAD 

Contributed  by  Albers  Bros.  Milling 
Company,  manufacturers  of  "Hygeno" 
Flour. 

1-3  Cup  Shortening 
1-3  Cup   Brown  Sugar 
1-3  Cup  Corn  Syrup 

1  Egg 

2  Tablespoons   Molasses 
'/a  Teaspoon  Soda 

1%  Cups  Rye  Flour 
V/x  Teaspoon   Ginger 

•/2  Teaspoon  Cinnamon 

'A  Teaspoon   Salt 
^%  Teaspoons   Baking   Powder 
1-3  Cup  Milk  or  Water 

Cream  shortening  and  brown  sugar; 
stir  in  the  corn  syrup,  then  beat  in  the 
egg.  Mix  soda  in  molasses  and  add.  Mix 
and  sift  balance  of  dry  ingredients  and 
add  alternately  with  the  liquids.  Beat 
until  smooth.  Turn  into  an  oiled  shal- 
low pan  and  bake  in  a  moderate  oven. 

HOMINY  OR  GRITS  BREAD 

1    Egg 

1  Cup  Cold   Hominy 

1  Tablespoon   Butter 

1  Pint  Fine  Raw  Hominy 

2  Tablespoons  Milk,  little  salt 

Wash  and  drain  raw  hominy.  Mix  to- 
gether the  egg,  cold  hominy,  butter  and 
salt;  add  the  raw  hominy  and  milk.  Bake 
for  half  an  hour  in  shallow  piepan. 

HOE  CAKE 

1  Pint  Corn  Meal 
1  Pint  Boiling  Water 
J/a  Teaspoon  Salt 
1  Tablespoon  Bacon  Drippings 

Scald  meal  and  salt  with  water.  Pour 
batter  into  frying  pan  that  has  been 
heated  and  greased,  and  brown,  then 
turn  and  brown  the  other  side.  Some 
cooks  add  an  egg,  but  the  old  mammies 
omitted  the  egg. 

CORN  MEAL  CRISPS 

7  Cups  Corn  Meal 
1  Cup   Boiling  Water 
•/2  Teaspoon  Salt 
21/2  Tablespoons  Butter  or  Bacon  Fat 

Add  salt  and  butter  to  boiling  water; 
when  melted  add  meal  and  beat  well. 
Spread  evenly  ^-inch  thick  on  an  oiled 
inverted  dripping  pan.  Bake  slowly  in 
a  moderate  oven  until  browned;  cut  in 
squares  and  serve  at  once. 


BARLEY  FLOUR  BISCUIT 

Contributed  by  Albers  Bros.  Milling 
Company,  manufacturers  of  "Hygeno" 
Flour. 

2  Cups  Barley  Flour 
1'/2  Tablespoons  Baking  Powder 
'/2  Teaspoon   Salt 

2  Tablespoons  Fat 
2-3  Cup  Sweet  Milk  or  Water 

Sift  together  the  dry  ingredients.  Work 
in  the  fat;  add  the  milk,  using  enough  to 
make  a  soft  dough.  Roll  on  a  slightly 
floured  board;  cut  with  small  biscuit  cut- 
ter and  bake  in  a  hot  oven  about  fifteen 
minutes. 


BARLEY  BISCUIT 

Contributed   by   Phoenix   Milling   Co., 
Sacramento,  Cal. 
1'^  Cups  Liquid 
4  Cups  Barley  Flour 
3  Tablespoons  Fat 
6  Teaspoons  Baking  Powder 
1  Teaspoon  Salt 

Sift  dry  materials  together.  Work  in 
fat  well.  Combine  liquid  and  dry  mate- 
rials, handling  lightly.  Roll  or  pat  54- 
inch  thick  and  cut  as  biscuits.  Bake  in  a 
hot  oven. 

CORN  FLOUR  BISCUIT 

1   Cup   Liquid 
3  Tablespoons  Fat 
1  Teaspodn  Salt 
2  2-3  Cups  Corn  Flour 

6  Teaspoons  Baking  Powder 
Mix  as  for  barley  biscuit. 

CORN  FLOUR  AND  ROLLED  OATS 

BISCUIT 

1   Cup   Liquid 
1  1-3  Cups  Corn  Flour 
1  Cup  Ground   Oats 

3  Tablespoons   Fat 

6  Teaspoons  Baking  Powder 
1  Teaspoon   Salt 

Mix  as  for  barley  biscuit.  Color 
slightly  dark.     Flavor  good. 

BARLEY  AND  RICE  BISCUITS 

1  Cup    Barley   Flour 

1  Cup  Rice  Flour 

1  Teaspoon  Salt 

4  Teaspoons  Baking  Powder 

1  Tablespoon  Fat 

1  Cup  Milk 

For  the  cup  of  rice  flour,  a  cup  of  corn 
meal  may  be  substituted;  half  a  cup  of 
corn  meal  and  half  of  rice  flour  or  one 
cup  of  barley  flour. 

BARLEY  DROP  BISCUITS 

2'/2  Cups  Barley  Flour 

4  Teaspoons  Baking   Powder 


BAN   FRANCISCO.  SECTION   3 


37 


BRIDE'S     COOK    BOOK 


1   Cup  Milk 
Vz  Tablespoon    Fat 
1  Teaspoon  Salt 

Mix  dry  ingredients.  Melt  fat  in  meas- 
uring cup  and  add  about  a  cup  of  milk; 
then  add  this  mixture  to  the  dry  ingre- 
dients. Mix  quickly  and  lightly.  Drop 
by  spoonsful  on  greased  pan  and  bake 
in  hot  oven  fifteen  to  twenty  minutes. 
(One  cup  ground  rolled  oats  or  oat  flour 
may  be  substituted  for  part  of  the  barley 
flour.  If  so,  the  flavor  will  be  improved 
by  adding  a  teaspoon  of  sugar.) 

SOY  FLOUR  DROP  BISCUITS 

2-3  Cup  Soy  Bean  Flour 
2-3  Cup   Barley  Flour 
2-3  Cup  Corn  Flour 

1  Tablespoon  Shortening 

1  Cup  Sour  or  Buttermilk 

2  Tablespoons  Corn  Syrup 

2  Teaspoons  Baking  Powder 

1  Teaspoon  Salt 
1/2  Teaspoon  Soda 

Add  the  syrup  to  buttermilk  and 
melted  fat,  then  sift  in  the  dry  ingre- 
dients. Mix  well  and  drop  from  the  tip 
of  a  spoon  on  to  a  greased  pan  and  bake 
fifteen  to  twenty  minutes  in  a  moder- 
ately hot  oven. 

OATMEAL  DROP  BISCUITS 

1  Cup  Ground  Rolled  Oats 
1  Cup  Corn    Flour 
1  Cup  Sour  Milk 
«/2  Cup  Water 

1  Teaspoon  Salt 

2  Teaspoons  Baking  Powder 
'/2  Teaspoon  Soda 

2  Tablespoons  Fat 

Mix  dry  ingredients;  add  milk,  water 
and  melted  shortening.  Drop  on  greased 
pan  and  bake  in  a  hot  oven  15  or  20  min- 
utes. If  sweet  milk  must  be  used,  omit 
the  soda  and  add  two  more  teaspoons 
baking  powder. 

GRIDDLE  CAKES,  WAFFLES,  ETC. 
CORN  MEAL  PANCAKES 

2  Cups  Corn  Meal 
Rice  Flour 

V/2  Teaspoon  Baking  Powder 
1  Teaspoon    Molasses 
1  Teaspoon  Salt 
1   Egg 

Add  salt  to  cornmeal,  and  enough  boil- 
ing water  to  make  a  batter.  Let  stand 
until  cool,  add  the  yolk  of  the  ^^%  well 
beaten.  Add  flour  to  make  proper  con- 
sistency, the  baking  powder  and  mo- 
lasses.    Fry  on  a  hot  griddle. 

OATMEAL  GRIDDLE  CAKES 

1  Cup  Cooked  Oatmeal 

1  Cup  Milk  or  Water 

1  Tablespoon   Fat 
1-3  Cup  Barley  Flour  ^ 

2»/2  Tablespoons  Cornstarch 


Yz  Teaspoon  Salt 
2  Teaspoons  Baking  Powder 
2  Eggs 

Melt  the  fat,  add  the  oatmeal  and  mix 
well.  Beat  the  eggs  lightly,  add  to  the 
oatmeal  together  with  the  liquid.  Mix 
and  sift  the  barley  flour,  cornstarch,  salt, 
and  baking  powder  and  add  to  the  first 
mixture.  Beat  all  thoroughly.  Bake  on 
hot  griddle. 

BUCKWHEAT  CAKES 

Contributed  by  Albers  Bros.  Milling 
Company,  manufacturers  of  "Hygeno" 
Flour. 

2  Cups  "Buckwheat  Flour 
I'/a  Tablespoons  Baking  Powder 
'/a  Teaspoon  Salt 
2  Cups  Sweet   Milk 
1  Tablespoon  Syrup  or  Brown  Sugar 

1  Cup  Boiling  Water 

Mix  and  sift  dry  ingredients.  Add  milk 
gradually,  then  syrup  and  beat  smooth. 
Add  hot  water  and  bake  on  a  hot  griddle. 

BUCKWHEAT  CAKES 

(With  Sour  Milk) 

Contributed  by  Albers  Bros.  Milling 
Company,  manufacturers  of  "Hygeno' 
Flour. 

2  Cups  Buckwheat  Flour 
'/a  Teaspoon   Salt 

1  Tablespoon  Baking  Powder 

2  Cups  Sour  Milk 
Yz  Teaspoon  Soda 

1  Tablespoon  Syrup  or  Brown  Sugar 
Yz  Cup  Hot  Water 
1  Egg 

Mix  the  flour,  salt  and  baking  powder 
and  sift.  Into  a  bowl  put  the  milk,  soda, 
t^^g  and  syrup  and  beat  until  smooth  and 
light.  Add  gradually  to  dry  ingredients 
and  beat  until  very  smooth,  then  beat  in 
the  hot  water  and  bake  on  a  greased 
griddle. 

BUCKWHEAT  PANCAKES 

Contributed  by  Albers  Milling  Com- 
pany. 

2  Quarts  Water 
Salt 

1  Tablespoon   Honey 
2-3  Compressed  Yeast  Cake,  or  equivalent 
Buckwheat  Flour 

Dissolve  salt  in  the  lukewarm  water 
until  it  tastes  almost  briny.  Thoroughly 
mix  the  yeast  cake  in  the  water  before 
the  flour  is  added.  Mix  honey  and  add 
the  flour  through  a  sieve.  The  batter 
should  then  be  stirred  or  beaten  a  long 
time.  If  any  batter  is  left,  it  may  be  set 
away  in  a  cool  place,  not  too  tightly  cov- 
ered, to  take  the  place  of  the  yeast  for 
the  next  time. 

When  ready  for  the  next  batch,  add 


38 


BRIDE'S     COOK     BOOK 


the  necessary  quantity  of  salted  warm 
water  and  the  honey;  stir  thoroughly, 
and  then  add  the  buckwheat  as^  before. 
It  is  better  to  mix  the  dough  a  little  too 
thick  than  too  thin.  Water  can  be  safely 
added  before  baking,  if  necessary.  If 
the  batter  is  sour  in  the  morning  from 
being  kept  too  warm,  use  a  little  baking 
soda  dissolved  in  warm  water.  The  old 
batter  is  useless  for  yeast  after  the  soda 
treatment. 

Serve  with  honey. 


GRIDDLE  CAKES 

1  Cup  Corn  Meal 
V2  Cup   Barley  Flour 
3  Teaspoons  Baking  Powder 
'/a  Teaspoon  Salt 

Sift  together,  add  milk  enough  to  make 
a  thin  batter  (about  two  cups)  and  1 
tablespoon  fat. 


CORN  MEAL  GRIDDLE  CAKES 

1  Cup  Milk 
%  Cup  Barley  Flour 
•/i  Cup  Cornstarch 
%  Cup  Corn  Meal 

1  Tablespoon  Melted  Fat 

3  Teaspoons  Baking  Powder 
'/z  Teaspoon  Salt 

1    Egg 

1  Tablespoon   Brown  Sugar 

Beat  G^^g  until  light,  add  milk  and  beat 
again.  Sift  dry  ingredients  and  add  the 
liquid  slowly.  Mix  well,  adding  more 
milk  if  necessary.  Cook  on  a  hot  grid- 
dle, which  has  been  well  rubbed  with 
salt  to  prevent  sticking. 


RICE  FLOUR  WAFFLES 

C  E.  Grosjean  Rice  Milling  Company. 

2  Cups  Rice  Flour 
Vz  Cup  Barley  Flour 
'/a  Cup   Cornstarcli 

3  Teaspoons   Baking  Powder 
2  Tablespoons  Oil 

2  Eggs 

1  Teaspoon  Salt 
V/z  Cups  Milk 

Sift  dry  ingredients  together.  Beat 
eggs  separately.  Add  the  yolks,  milk 
and  oil  and  last  the  stiffly  beaten  whites 
of  the  eggs. 


CORN  MEAL  WAFFLES 

Vz  Cup  Corn  Meal 

Vz  Cup  Corn  or  Rice  Flour 

1  Cup  Boiled   Rice 

2  Eggs,  well  beaten 

1  Tablespoon  Melted  Shortening 
V2  Teaspoon  Soda 
1  Teaspoon  Salt 
1  Cup  Sour  or  Buttermilk 

Sift  together  dry  ingredients.  Add  rice 
and  other  ingredients  and  beat  thor- 
oughly. 


MAIZE  WAFFLES 

2  Tablespoons  Shortening 

2  Teaspoons   Baking   Powder  (rounding) 

1  Cup  Milo  Maize  Flour 

1  Scant  Cup  Rice  Flour 

2  Eggs,  well  beaten 
2  Cups  Milk 

This  will  make  enough  for  four  per- 
sons. Rice  flour  may  be  used  alone  or 
barley  flour  instead  of  the  maize. 


CORN  MEAL  GRIDDLE  CAKES 
WITH  RICE 

11/2  Cups  Corn  Meal 

1  Cup  Boiled  Rice 

3  Tablespoons   Rice   Flour 
11/2  Cups  Sour  Milk 

2  Eggs 

1  Teaspoon  Salt 
1  Teaspoon  Soda 
Make  into  a  batter  and  fry  in  hot  oil. 


OATMEAL  WAFFLES 

1  Cup  Cooked  Oatmeal 

2  Tablespoons  Shortening 
2  Tablespoons   Cornstarch 

2  Teaspoons  Baking   Powder 

1  Teaspoon  Salt 

2  Eggs 

1  Cup  Water 

Mix  the  oatmeal  and  water  and  stir 
until  smooth  before  adding  the  egg  yolks 
and  melted  fat.  Sift  in  the  dry  ingredi- 
ents and  beat  all  until  smooth.  Now 
fold  in  the  stiffly  beaten  whites  and 
bake  on  a  hot  waffle  iron. 


OATMEAL  SCONES 

«/2  Cup  Boiling  Water 

1  Tablespoon    Butter 
Va^  Teaspoon  Soda 

1  Good  Teaspoon  Yellow  Corn  Syrup 

1  Cup  Cold  Stiff  Porridge 

Directions:  Put  together  in  the  order 
named.  Turn  out  on  a  board  and  mould 
into  a  flat  mass.  Flour  the  rolling  pin, 
and  roll  very  thin.  Bake  very  slowly  on 
griddle.  When  desired  for  table  toast 
for  ten  minutes.  Delicious  served  with 
syrup. 


HOMINY  FRITTERS       • 

1   Egg 
V2  Cup   Milk 

1  Quart  Boiled  Hominy 

2  Teaspoons  Cornstarch 
Pinch  of  Salt 

Directions:  Mix  well  and  make  into 
balls.  Dip  in  egg  and  crumbs  and  fry 
in  deep  fat. 


39 


BRIDE'S     COOK    BOOK 


RECIPES  IN  WHICH  ONLY  SOME 

OF    THE    WHEAT    FLOUR 

IS    REPLACED    BY 

SUBSTITUTES 

Donated  by 

ALBERS  BROS.  MILLING  CO. 

Manufacturers  of  Hygeno 

(a  whole  wheat  flour) 

LIBERTY  BREAD 

2  Cups   Boiling  Water 
11/2  Cups  Oats 

2  Teaspoons  Salt 
1/4  Cup  Brown  Sugar 

1  Tablespoon  Fat 
i/i  Cup  Lukewarm  Water 

1  Yeast  Calce 

5  Cups  Whole  Wheat  Flour 

Pour  boiling  water  over  the  oats;  add 
salt,  brown  sugar  and  fat.  When  cooled 
add  yeast  dissolved  in  the  lukewarm 
water.  Measure  whole  wheat  flour  and 
stir  in  enough  to  make  a  stiff  dough;  let 
rise  until  double  in  size,  mould  in  two 
loaves,  using  the  rest  of  the  flour.  Put 
into  greased  pans,  let  rise  again,  and 
bake  one  hour. 

NUT  BREAD 

2«/2  Cups  Whole  Wheat  Flour 
Yz  Cup  Rye  Flour 
1  Cup  Oats 

4  Tablespoons  Baking  Powder 
11/4  Cups  Hot  Water 
1  Teaspoon  Salt 
'/a  Cup  Corn  Syrup 
1  Cup  Chopped  Nuts 
?4  Cup  Milk  or  Cold  Water 

Pour  the  hot  liquid  over  the  oats  and 
let  stand  half  an  hour;  mix  and  sift  the 
whole  wheat  flour  and  rye  flour,  baking 
powder  and  salt  and  add  nuts,  syrup  and 
cold  liquid;  beat  well;  turn  into  greased 
bread  pans;  bake  in  a  moderate  oven 
forty-five  minutes  to  an  hour. 

BARLEY  AND  WHOLE  WHEAT 
MUFFINS 

2  Eggs,  well  beaten 

3  Tablespoons  Sugar 

2  Tablespoons  Olive  Oil 

1  Quart  Sour  Milk  or  Buttermilk 

2  Cups  Barley  Flour 

2  Cups  Whole  Wheat  Flour 
1  Teaspoon   Baking  Soda 

1  Teaspoon  Salt  \ 

2  Teaspoons  Baking  Powder 

Mix  and  beat  well  for  five  minutes. 
Bake  in  well  greased  muffin  tins  for 
twenty  minutes  in  a  moderate  oven. 

HOMINY  MUFFINS 

1  Cup  Whole  Wheat  Flour 

2  Teaspoons  Sugar 
!^  Teaspoon  Salt 

2  Teaspoons    Baking   Powder 

2  Tablespoons  Shortening 
i/z  Cup  Milk 

1   Egg 
1/2  Cup  Cooked   Hominy  Grits 


Mix  and  sift  flour,  sugar,  salt,  aad 
baking  powder.  Add  shortening,  railk 
and  cooked  hominy.     Bake  in  hot  OTe«. 

OAT  MUFFINS 

1  1-3  Cups  Scalded   Milk  or  Water 
2  Tablespoons   Fat 

1  Cup  Oats 

2  Tablespoons  Sugar 

1  Cup  Whole  Wheat  Flour 
%  Teaspoon  Salt 
V/z  Tablespoon  Baking  Powder 

Pour  hot  liquid  over  oats  and  fat;  let 
stand  ten  minutes;  add  syrup  or  sugar, 
mix  and  sift  whole  wheat  flour,  salt  and 
baking  powder  and  beat  well  and  bake 
in  greased  muffin  tins  in  hot  oven  for 
about  twenty-five  to  thirty  minutes. 

CORN  GEMS 

1  Cup  Skim  Milk 

2  Tablespoons  Cooking  Oil 
Yz  Teaspoon  Salt 

1  Tablespoon  Sugar 

1  Cup  Whole  Wheat  Flour 

1  Cup  Corn  Meal 

1   Egg 

Beat  egg  into  milk  to  which  oil  has 
been  added.  Add  salt  and  beat  slowly. 
Beat  into  this  enough  of  the  flour,  to 
which  sugar  is  added,  to  make  batter 
that  will  pile  slightly  when  poured  in  a 
thick  stream.  Bake  in  very  hot  greased 
gem  irons  in  brisk  oven. 

WHOLE   WHEAT  AND   RYE   TEA 
BISCUITS 

v/z  Cups  Rye  Flour 
1  Cup  Whole  Wheat  Flour 

3  Tablespoons  Baking  Powder 
1  Teaspoon  Salt 

1  Tablespoon  Thin  Syrup 

2  Tablespoons  Melted  Fat 
2-3  Cup  Water 

1  Egg  White,  beaten  stiff 

Mix  and  sift, the  dry  ingredients;  work 
in  the  shortening,  add  syrup,  then  liquid 
and  fold  in  stiffly  beaten  egg  white;  roll 
thin  on  a  floured  board,  cut  with  cookie 
or  large  biscuit  cutter,  rub  over  with 
cooking  oil  or  melted  fat,  make  a  crease 
across  the  center  of  each  with  dull  edge 
of  knife  and  fold  over  like  Parkerhouse 
rolls,  pressing  edges  together  lightly. 
Bake  in  a  hot  oven. 

CORN  MEAL  AND  WHOLE  WHEAT 
BISCUIT 

2  Cups  Corn  Meal 
V/z  Cups  Hot  Milk 

'/a  Cup  Whole  Wheat  Flour 
V/z  Tablespoons  Baking  Powder 
14  Teaspoon  Salt 

1  Tablespoon  Sugar 

1   Beaten   Egg 

Pour  hot  milk  over  corn  meal;  let 
stand  until  cool.    Add  egg.    Mix  and  sift 


40 


BRIDE'S    COOK    BOOK 


balance  of  dry  ingredients  and  add.  Beat 
thoroughly  and  bake  in  greased  gem 
pans  in  a  hot  oven. 


beaten  egg  whites.  Bake  in  greased  shal- 
low baking  pans  in  hot  oven  about  30 
minutes. 


HOMINY  BREAD   (similar  to  Johnny 
Cake) 

1'/i  Cups   Hominy  Grits 
2  Cups  Liquid,  IVfilk  or  Water 

(Boil  together  In  double  boiler  fialf 
hour.  Then  add  1  tablespoon  fat  and 
cool  slightly.) 

2  Eggs,  beaten  separately 
1%  Cups  Whole  Wheat  Flour 
V/2  Tablespoons  Baking   Powder 

%  Teaspoon  Salt 

3  Tablespoons  Syrup 


When  cooked  hominy  is  cool  add 
beaten  egg  yolks,  mix  and  sift  whole 
wheat  flour,  salt  and  baking  powder,  then 
add  syrup;  beat  well  and  fold  in  stiffly 


JOHNNY  CAKE 


VA  Cups  Scalded  (Sweet)  Milk 
1'/2  Cups  Corn   Meal 
1   Beaten   Egg 

1  Tablespoon  Corn  Syrup  or  Molasses 
1  Tablespoon  Melted  Fat 
«/2  Cup  Whole  Wheat  Flour 
1   Level  Tablespoon  Baking  Powder 
Yz  Teaspoon  Salt 


Pour  hot  milk  over  corn  meal;  let 
stand  until  cool,  then  add  beaten  egg, 
then  molasses  and  melted  fat;  sift  dry 
ingredients  and  add;  pour  in  shallow 
greased  baking  pan  and  bake  in  a  hot 
oven. 


41 


LAYER  CAKES 

Substitute  syrup  for  sugar  in  cake. 
One  cup  of  syrup  will  take  the  place  of 
one  cup  of  sugar  and  ^  of  a  cup  of 
liquid.  In  almost  any  cake  recipe  the 
syrup  may  be  used  for  Yz  of  the  sugar. 

LAYER  CAKE 

1  Cup  Rice  Flour 
Vz  Cup  Corn  Flour 
•A  Cup  Barley  Flour 
%  Cup  Sugar 

1  Cup  Milk 

2  Egg  Yolks 

1  Tablespoon   Shortening 

2  Teaspoons  Baking  Powder 
1  Teaspoon  Vanilla 

Beat  the  egg  yolks  until  thick.  Add 
the  sugar  and  cream;  work  in  the  short- 
ening. Add  the  milk;  sift  in  the  dry  in- 
gredients, beat  well.  Bake  in  greased 
pans  about  twenty  minutes.  Makes  three 
layers. 

SOUR  CREAM  CAKE 

1  Cup  Sour  Cream 
1%  Cups  Sugar 
2^^  Cups  Rice  Flour 
3   Eggs 

1   Heaping  Teaspoon  Baking  Powder 
Vz  Teaspoon  Soda  ' 

Lemon  and  Vanilla,  mixed 

Beat  whites  very  stiff,  add  yolks  one 
at  a  time,  then  sugar,  and  stir;  then 
cream  and  flour,  with  baking  powder. 
Blend  and  bake  in  three  large  layers. 
Flavor  with  two  parts  of  vanilla,  to  one 
of  lemon. 

POTATO  FLOUR  LAYER  CAKE 

Contributed  by  C.  E.  Grosjean  Rice 
Milling  Company. 

4  Eggs 
1  Cup  Sugar 

1  Cup   Potato  Flour,  scant 
1  Teaspoon   Baking  Powder 
1  Teaspoon  Vanilla 
Salt 

Beat  eggs  separately,  about  one  min- 
ute; add  Yz  cup  sugar  to  yolks  and  ^  cup 
sugar  to  whites  and  beat  again  about 
three  minutes;  then  mix  together;  add 
potato  flour,  salt,  baking  powder  and 
vanilla.  Bake  in  moderate  oven  about 
15  minutes  in  layers. 


EASY  CAKE 

Contributed  by  C.  E.  Grosjean  Rice 
Milling  Company. 

Vz  Cup  Purified   Rice  Bran 
Vz  Cup   Rice   Flour 
%  Cup  Barley  Flour 
1  Cup  Sugar 

3  Teaspoons  Baking   Powder 
1   Egg 

•4  Teaspoon   Salt 
5  Tablespoons  Shortening 

Sift  rice  bran,  the  flours,  baking 
powder  and  salt  together.  Break  egg 
in  cup,  fill  with  milk  and  add  to  dry  in- 
gredients. Add  melted  shortening  and 
any  desired  flavoring.  This  makes  9  cup 
cakes  or  two  good  layers. 

SPONGE  CAKES 
RICE  FLOUR  SPONGE  CAKE 

Contributed   by   C.    E.   Grosjean    Rice 

Milling  Company. 

%  Cup  Rice  Flour 
1  Cup  Sugar 

4  Eggs 

4  Tablespoons  Lemon  Juice 
'/a  Teaspoon  Salt 

Beat  sugar  into  well  beaten  yolks,  add 
lemon  juice,  then  fold  in  whites  and 
flour.  Bake  in  ungreased  pan  35  min- 
utes. Start  in  moderate  oven,  after  20 
minutes  raise  temperature. 

BARLEY  FLOUR  SPONGE  CAKE 

Contributed   by   Albers    Bros.    Uilling 

Company. 

1  Cup  Barley  Flour 

1  Cup  Sugar 

2  Tablespoons  Water  (hot) 
1'/i  Teaspoons  Baking   Powder 

4  Egg   Yolks 
'/^  Teaspoon  Nutmeg 
1  Teaspoon   Lemon  Juice 
4  Egg  Whites 

Salt 

Grated   Rind  Vz  Lemon 

Beat  ^^%  yolks  until  thick  and  lemon 
colored.  Add  the  sugar  gradually,  beat- 
ing with  an  egg  beater.  Mix  and  sift 
barley  flour,  baking  powder  and  salt  and 
add,  continuing  beating  with  egg  beater. 
Whip  whites  until  stiff  and  dry  and  add 
them,  with  lemon  juice  and  rind.     Turn 


42 


Visit  3  stores  when  buying  Furniture 


Always  visit  3  stores — study,  in  as  critical  a  manner  as  possible,  each 
store's  policy,  each  store's  values,  each  store's  prices.  Tf  Have  each  sales- 
man explain  materials  used;  learn  the  difference  between  the  real  and 
the  "just  as  good";  ask  what  each  store  does  if  you  are  dissatisfied 
at  any  time;  realize  the  difference  between  "painted  pine"  at  $25,  and 
"6-coat  enamel  over  maple"  at  $80 — the  both  may  be  called  "decorated 
ivory."  1|  Then  place  your  order  with  the  store  which  gives  you  the 
best    value,    service    and    satisfaction    for    the    money    you    invest. 


From  the  department  of  Interior 
Decoration  right  through  the  depart- 
ments of  service  we  are  all  here  to  help 
you.  Give  us  a  floor,  four  walls  and  a 
ceiling — and  we  can  transform  it  into 
an  artistic  creation:    a  Home. 


The  Furniture  and  Furnishings  dis- 
played in  this  fine  store-building  are 
dependable  things.  They  are  of  the 
best  class  and  grade  obtainable  in  their 
Tarious  price-categories,  and  mast  give 
"PLEASURE,  in  Comfort  and  Beauty; 
SERVICE,    in    Economy    and    Utility." 


Our  salesmen  are  more  than  "order- 
takers" — they  like  Furniture ;  they  are 
friendly  experts  ;  they  know  the  merch- 
andise they  sell ;  they  know  what  you 
want  that  merchandise  to  be  and  do; 
and  they  courteously  and  helpfully  put 
your  interests  and  your  satisfaction 
'way  ahead  of  the  mere  figures  involved 
in  the  sale. 

Seventy  per  cent  of  our  customers  pay 
cash  ;  thirty  per  cent  use  our  Monthly 
Payment  Plan.  (From  the  customer's 
standpoint  this  plan  is  very  beneficial. 
Having  credit  with  The  John  Breuner 
Co.  helps  you  in  securing  credit  in 
other,  stores,  as  our  recommendation 
means  much.  We  are  always  glad  to 
open  desirable  new  accounts  on  this 
plan.) 


The  John  Breuner  Company  maintain  what  is 
more  than  just  a  store — an  institution — ^for  purvey- 
ing Beauty,  Comfort,  Helpfulness  and  Service, 
through  the  medium  of  good,  dependable  Furniture 
and  Furnishing  Accessories  for  the  Home. 


281  GEARY  STREET,  near  POWELL 

43 


'  Union  Square 
San  Frenchco 

Sf.  Francis  Hotel  at  ri^hf 


BRIDE'S     COOK    BOOK 


into  a  cube  bake  pan,  slightly  oiled  or 
greased  and  bake  in  a  moderate  oven 
antil  it  shrinks  slightly  from  sides  of 
pan. 

POTATO  FLOUR  SPONGE  CAKE 

Vz  Cup  Potato  Flour 

4  Tablespoons  Water 

1  Tablespoon   Lemon  Juice 
1/2  Teaspoon  Baking  Powder 

t  Cup  Sugar 

3  Eggs 

Beat  yolks  of  eggs  well;  beat  whites 
separately.  Fold  in  beaten  whites.  Rice 
flour  may  be  substituted  for  potato  flour. 
This  will  make  lovely  jelly  roll,  cup,  or 
loaf  cake. 


LOAF  CAKES 


CHOCOLATE  CAKE 

1/2  Cup  Fat 
2-3  Cup  Sugar 

1  Cup  Syrup  ^- 

3  Eggs  1 

%  Cup  Milk 

1  Teaspoon  Salt 
I'/s  Cups  Rice  Flour 
\Vz  Cups  Barley  Flour 

6  Teaspoons  Baking   Powder 

1  Teaspoon  Cinnamon 

1  Teaspoon   Vanilla 

2  Squares  Chocolate 

Directions:  Cream  the  fat,  sugar,  and 
egg  yolk.  Add  the  syrup  and  mix  well. 
Add  alternately  the  liquid  and  the  dry 
ingredients  sifted  together.  Add  flavor- 
ing and  the  chocolate  melted  with  a 
small  portion  of  the  syrup.  Fold  in  well 
beaten  egg  white.  Bake  about  one  hour, 
starting  in  a  moderate  oven  (350*  F.). 
After  20  minutes  raise  the  temperature 
somewhat  (to  400°  F.). 

In  place  of  the  rice  and  barley  flour 
XVt.  cups  of  buckwheat  and  Yz  cup  of 
ground  rolled  oats  may  be  used. 

RAISIN  CAKE 

>4  Cup  Shortening 
%  Cup  Brown  Sugar 
■A  Cup  Molasses 

1   Egg 

1  Teaspoon  Soda 

1  Cup  Sour  IVIilk 

1  Cup  Chopped   Raisins 
1'/2  to  2  Cups  Barley  Flour 

2  Teaspoons   Cinnamon 
Vz  Teaspoon   Nutmeg 

Cloves,  sparingly 

Cream  the  shortening  and  sugar,  add 
the  eggs  slightly  beaten;  stir  the  soda 
with  the  molasses,  and  add  to  the  sugar 
mixture.  Add  the  rest  of  the  ingredients 
in  the  order  named  above. 


FEATHER  CAKE 

Contributed    by    C.    E.    Grosjean    Rice 
Milling  Company. 
!/4  Cup  Shortening 

1  Cup  Sugar 
%  Cup    IViiik 

1  Cup  Rice  Flour 
Vz  Cup  Cornstarch 

1  Teaspoon   Baking  Powder 

1  Teaspoon   Vanilla 

3  Eggs  (whites  beaten  stiff) 

Cream  shortening  and  sugar  and  sift 
cornstarch  and  baking  powder  together. 

FRUIT  CAKE 

Vz  Cup  Corn  Syrup 
Vz  Cup  Sugar 
1-3  Cup  Shortening — 3  tablespoonfuls 
%  Cup  Sour  Milk 
1  Cup    Raisins 
1  Cup  Walnuts 
1  Teaspoon  Soda 
1  Teaspoon  Cinnamon 
Vz  Teaspoon  Cloves 
Vz  Teaspoon   Nutmeg 
Pinch  of  Salt 
Barley  Flour 

Cream  sugar  and  shortening,  add  milk 
and  enough  flour  to  make  medium  batter. 
Add  fruit  last.     Bake  slowly  one  hour. 


POTATO  SPICE  CAKE 

2  Tablespoons  Oil  or  Melted  Fat 

1  Cup  White  Corn  Syrup 

1    Egg 
'/j  Teaspoon  Salt 

1  Cup  Dry  Mashed  Potatoes 

1  Cup  Barley  Flour 
Vz  Cup   Rice  Flour 

4  Teaspoons  Baking  Powder 

1  Teaspoon   Cinnamon 
Vz  Teaspoon  Allspice 
'/4  Teaspoon   Mace 

Va  Teaspoon  Cloves 

2  to  4  Tablespoons  Water 

Beat  the  egg  lightly  and  stir  in  the 
melted  fat  and  the  corn  syrup.  Add  the 
mashed  potatoes  and  the  barley  flour. 
Sift  the  spices  and  baking  powder  with 
the  rice  flour  and  stir  into  the  first  mix- 
ture. 


APPLE  SAUCE  CAKE 

(No  Eggs;  no  Milk) 
%  Cup  Juicy  Apple  Sauce 
Vz  Cup  Dark  Sugar 
1-3  Cup  Corn  Syrup 
1  Teaspoon  Shortening 
1   Heaping  Teaspoon  Cocoa 

1  Teaspoon  Soda,  dissolved   in  the  Apple 

Sauce 
V/2  to  2  Cups  Barley  Flour 

2  Teaspoons   Baking  Powder 
Raisins  or  Currants 
Pinch  of  Salt 
Cinnamon  and  Cloves 

Mix  like  ordinary  loaf  cake.     Bake  in 
a  moderate  oven  from  30  to  40  minutes. 


44 


BRIDE'S     COOK     BOOK 


MOLASSES  CAKE 

1  Cup  Buckwheat  Flour 
1'/2  Cups  Molasses 
1  Cup  Boiling  Water 
1  Cup  Corn  Flour 
1  Cup  Fat 
'/i  Teaspoon  Salt 
1  Teaspoon  Soda 

1  Teaspoon  Ginger 

2  Eggs 

Cream  the  fat,  add  the  molasses  and 
the  boiling  water.  Add  sifted  dry  in- 
gredients to  the  other.  Add  the  eggs 
last.  Bake  the  cake  in  a  loaf  or  in  a 
shallow  pan  in  a  moderate  oven. 

Apple  Sauce  Variation 

To  2  cups  of  thick  apple  sauce,  add 
1  tablespoon  of  butter,  3  tablespoons 
corn  syrup,  and  cinnamon  as  desired. 
Spreiad  Yz  inch  thick  over  the  pan.  Pour 
the  molasses  cake  batter  over  it  and 
bake  in  a  moderate  oven.  When  the 
cake  is  done,  turn  it  out  of  the  pan  so 
that  the  apple  sauce  will  be  on  top.  Cut 
in  squares  and  serve  warm. 

MOLASSES  CORN  CAKE 

2  Cups  Yellow  Corn  Meal 
Vz  Cup  Molasses 
Vz  Cup  Sugar 

1  Cup  Sour  Milk 

1  Cup  Sweet  Milk 

1  Cup  Wheat  Flour 

1  Teaspoon  Salt 
V/z  Teaspoons   Soda 

2  Tablespoons  Butter 
1  Egg 

Mix  corn  meal,  molasses,  sugar,  but- 
ter, salt,  sweet  and  sour  milk,  in  a  double 
boiler.  Set  over  boiling  water  and  cook 
for  about  10  jninutes  after  the  mixture 
has  become  hot.  After  it  has  cooled,  add 
the  wheat  flour  and  soda  thoroughly 
sifted  together  and  the  t%%,  well  beaten. 
Bake  in  shallow  tin. 


SPICE  CAKE 

%  Cup  Fat 
2-3  Cup  Sugar 
1   Cup  Syrup 
3  Eggs 
%  Cup  Milk 
1  Teaspoon  Vanilla 
Vz  Teaspoon   Ginger 
6  Teaspoons  Baking  Powder 
1  Teaspoon  Salt 
or   Vz    Teaspoon,    according    to   the    fat 
used) 
1  Teaspoon  Cinnamon 
Vz  Teaspoon  Cloves 
1  Teaspoon   Allspice 
3^  Cups  Barley  Flour 
1   Cup  Raisins 

Directions:  Cream  the  fat,  sugar  and 
egg  yolk.  Add  the  syrup  and  mix  well. 
Add  alternately  the  liquid  and  the  dry 
ingredients  sifted  together.  Add  the 
flavoring  and  fold  in  the  well  beaten  egg 


whites.  Bake  for  one  hour  in  a  moderate 
oven  (350°  F.).  After  20  minutes  raise 
the  temperature  somewhat  (to  400**  F.). 

In  place  of  the  barley  flour  1  cup  of 
rice  flour  and  1  cup  of  buckwheat  may  be 
used. 


SHORT  CAKES 

CORN  FLOUR  OR  RICE  FLOUR 
SHORTCAKE 

1  Cup   Milk 
6  to  8  Teaspoons  fat 

1  Tablespoon  Sugar 

1  Teaspoon  Salt 

6  Teaspoons  Baking  Powder 
2  2-3  Cups  Corn  Flour 

or 
2'^  Cups  Rice  Flour 

Mix  the  dry  ingredients,  cut  in  the  fat 
and  add  liquid.  Place  dough  on  floured 
board  (rice  flour);  pat  to  ^  inch  thick- 
ness and  cut  as  for  biscuit.  Place  dough 
in  well  greased  pan  and  pat  to  desired 
thickness.     Bake  in  hot  oven. 

These  amounts  will  make  12  average 
servings. 

CORN-GROUND  ROLLED  OATS 
SHORTCAKE 

1  Cup  Milk 

4  Tablespoons  Fat 

1  Tablespoon  Sugar 

1  Teaspoon  Salt 

6  Teaspoons  Baking  Powder 
1  1-3  Cups  Corn  Flour 
1>/2  Cups  Ground  Rolled  Oats 
Method  as  above. 


CUP  CAKES 

RICE  FLOUR  CUP  OR  LAYER 
CAKE 

Contributed  by  C.  E.  Grosjean  Rice 
Milling  Company. 

2  Cups  Rice   Flour 
3^  Cup  Milk 
2-3  Cup  Sugar 
1-3  Cup  Corn   Syrup 
1   Egg 

4  Teaspoons  Baking   Powder 
Vz  Cup  Shortening 

1  Teaspoon  Flavoring 
'^  Teaspoon  Salt 

Cream  or  melt  shortening.  Add  sugar, 
eggs,  and  sift  in  the  dry  ingredients. 
Add  milk.     Bake  in  a  moderate  oven. 

The  above  is  a  good  substitute  for 
short  cake.  Remove  the  centers  from 
the  cup  cakes,  fill  and  cover  with 
crushed  berries.  Put  cake  centers  and 
whipped  cream  on  top.     This  may  also 


45 


BRIDE'S     COOK    BOOK 


be  baked  in  layers  and  served  with  ber- 
ries as  a  short  cake.  Makes  12  cup 
cakes. 


SPICE  CUP  CAKES 

1  Cup  Corn  Meal 
%.  Cup  Cornstarch 

2  Cups  Flour 

'/2  Teaspoon  Cloves 
V/2  Teaspoons  Cinnamon 

1  Teaspoon  Ginger 
14  Teaspoon  Nutmeg 

1  Teaspoon  Soda 

1   Cup  Raisins 

1  Cup  Corn  Syrup  (Dark) 

1  Cup   Molasses 

%  Cup  Boiling   Water 
7  Tablespoons  Corn  Oil 

2  Eggs 

Sift  together  the  dry  ingredients.  Add 
boiling  water  to  fat,  molasses  and  syrup. 
Add  liquid  gradually  to  dry  ingredients. 
Beat  eggs.  Stir  into  the  batter.  Add 
raisins.  Mix  well.  Half  fill  well  greased 
muffin  cups  with  this  mixture.  Bake  in 
a  moderate  oven  (about  380°  F.)  for 
about  25  minutes. 

(Makes  30  cup  cakes.) 

COOKIES 


ROLLED  OATS  AND  CORN  FLOUR 
DROP  COOKIES 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Corn  Flour 

2  Cups  Rolled  Oats 

•4  Cup  Ground   Peanuts 
2-3  Cup  Molasses 
1-3  Cup  Dark  Corn  Syrup 
2-3  Cup  Sour  Milk 

•/2  Cup  Fat 

%  Teaspoon  Soda 
1  Teaspoon  Cinnamon 

•/2  Teaspoon   Nutmeg 

Yz  Teaspoon  Cloves 
1  Teaspoon  Vanilla 

Cream  the  fat,  add  the  liquid  and  the 
sifted  dry  ingredients,  then  the  rolled 
oats,  the  peanuts  and  vanilla.  Drop  the 
mixture  by  spoonfuls  on  a  greased  pan, 
press  each  cookie  into  shape  with  a  fork 
wet  in  cold  water,  and  bake  in  a  mod- 
erate oven. 

COOKIES 

Contributed    by   C.    E.    Grosjean    Rice 
Milling  Company. 
Yz  Cup  Shortening 

1   Cup   Brown   Sugar 
Yz  Cup  Sour  Milk 
'/4  Teaspoon  Soda 

'/2  Teaspoon    each    Cinnamon,    Cloves   and 
Nutmeg 
1  Cup  Oat  Flour,  scant 
Yz  Cup  Oatmeal 
IY2  Cup  Purified  Rice  Bran 
Yz  Cup  Raisins 

Dissolve  soda  in  milk.     Drop  on  bak- 


ing pan  and  flatten  out  with  knife  dipped 
in  hot  water. 

BRAN  COOKIES 

>4  Cup   Molasses 
14  Cup  Brown  Sugar 
1-3  Cup  Fat 

2  Eggs 

2-3  Cup  Water 

6  Teaspoons  Baking  Powder 

3  Cups  Bran 

1  Cup  Rye  Flour 
Yz  Cup  Cornstarch 
Yz  Cup  Chopped   Raisins 

1   Teaspoon   Salt 

Cream  the  sugar  and  fat  together,  add 
the  eggs  and  beat  well.  Mix  and  sift 
the  rye  flour  and  cornstarch,  baking 
powder  and  salt,  and  add  alternately 
with  the  water  to  the  sugar  mixture. 
Beat  thoroughly.  Now  add  the  bran  and 
the  chopped  raisins.  Roll  out  onto  a 
floured  board,  adding  more  rye  flour  if 
necessary,  cut  with  a  cooky  cutter,  and 
bake  in  a  moderate  oven. 

COCOANUT  DROP  COOKIES 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Buckwheat  Flour 
Yz  Cup  Corn  Flour 
1-3  Cup  Cocoanut 

1   Cup  Corn  Syrup 
'/4  Cup  Sour  Milk 

1  Teaspoon  Baking  Powder  ' 

'/4  Cup  Fat 
14  Teaspoon  Soda 
1-3  Teaspoon  Salt 

1  Teaspoon  Vanilla 

Cream  the  fat,  add  the  syrup,  then  the 
milk  and  the  sifted  dry  ingredients.  Add 
the  cocoanut  and  vanilla  last.  Let  the 
mixture  stand  for  20  minutes  before 
baking,  since  it  thickens  on  standing. 
Drop  it  by  spoonfuls  on  a  greased  tin. 
Bake  the  cookies  in  a  rather  quick  oven 
until  they  are  a  light  brown.  When 
fresh    they    taste    somewhat    like    maca- 


COCOANUT  OAT  COOKIES 

Contributed  by  Albers  Bros.  MHimg 
Company. 

Yz  Cup  Oats  Flour 
'/4  Cup  Sugar 
14  Cup  Cocoanut 

2  Teaspoons  Cooking  Oil 
1-3  Teaspoons  Salt 
14  Teaspoon  Vanilla 

1    Egg 
14  Cup  Corn  Syrup 

Beat  egg,  gradually  add  sugar.  Add 
the  oil,  oats,  salt,  vanilla  and  cocoanut. 
Drop  on  an  oiled  baking  tin.  Bake  in  a 
moderate  oven  until  delicately  browned. 


46 


Ghirardelli's 
Ground  Chocolate 


In  Every  Home  For 
Drinking  and  Desserts 


47 


Ghirardelli's  Brown  Stone  Front  Cake. 

Three-quarters  cup  Ghirardelli's  Ground  Chocolate;  V2  cup  Sweet 
Milk;  %  cup  Brown  Sugar;  yolk  of  one  Egg.  Beat  all  together.  Soft 
boil  until  like  a  custard;  set  to  cool.  This  is  the  Cream.  Take  1  cup 
Brown  Sugar;  V2  cup  Butter;  V2  cup  Sweet  Milk;  2  Eggs;  2  cups  Sifted 
Flour,  ^fter  the  cake  is  mixed  then  stir  in  the  above  cream.  Then  add 
1  teaspoon  Soda  dissolved  in  a  little  warm  water.  Spread  white  boiled 
icing  over  and  between  the  layers. 

Chocolate  Bavarian  Cream. 

Two  cupfuls  Cream;  4  tablespoonfuls  Ghirardelli's  Ground  Choco- 
late; 2  cupfuls  Milk;  V2  cupful  Sugar;  V2  cupful  Water;  1  teaspoonful 
Vanilla  Extract;  V2  box  Gelatine.  Soak  gelatine  in  cold  water  until  soft, 
then  add  it  to  the  milk,  which  has  been  scalded  with  the  chocolate,  stir- 
ring until  dissolved.  Remove  from  the  fire,  add  sugar  and  extract.  Turn 
into  granite  basin  and  set  in  a  pan  of  ice  water,  stirring  until  it  begins  to 
thicken;  then  add  the  cream  whipped  to  a  stiff  froth.  Line  a  mould  with 
peaches,  turn  in  the  mixture,  set  in  cold  place  until  firm.  Unmold  and 
serve  with  whipped  cream. 

Ghirardelli's  California  Chocolate  Cake. 

One  cup  of  Sugar;  piece  of  Butter  size  of  egg,  creamed;  2  Eggs;  % 
cup  of  Ghirardelli's  Ground  Chocolate;  V2  teaspoonful  Cinnamon;  V2  cup 
of  Milk;  1  cup  of  Flour;  2  teaspoonfuls  Baking  Powder;  mix  with  Flour, 
bake  in  layers,  spread  with  either  strawberry  jam  or  white  of  egg  beaten 
to  froth  with  cup  of  sugar. 

Ghirardelli's  Chocolate  Fudge. 

Four  rounded  tablespoonfuls  of  D.  Ghirardelli's  Ground  Chocolate;  2 
cupfuls  Sugar;  1  cupful  Milk;  Butter  the  size  of  a  small  hen's  egg;  1 
teaspoonful  Vanilla;  2  drops  Lemon  Extract.  Boil  Sugar,  Butter  and 
Milk  until  thick  and  add  Chocolate;  cook  until  thread  spins  when  tried; 
then  add  Extract  and  take  from  fire,  stirring  until  nearly  cold  or  becomes 
sugary.    Turn  on  a  well-buttered  dish  and  cut  in  squares. 


Topsy  Turvy  Dainty. 


Two  level  tablespoonfuls  Ghirardelli's  Ground  Chocolate;  Vs  cup 
Sago;  1  cupful  Water;  1  piece  stick  Cinnamon;  V2  cup  chopped  Citron; 
V2  cup  chopped  Almonds;  V2  cupful  Sugar.  Soak  Sago  over  night  and 
drain  next  morning;  put  in  a  double  boiler  with  water  and  boil  until 
thick;  add  Cinnamon  and  Citron  and  cook  thirty  minutes;  remove  Cin- 
namon and  add  Almonds,  Sugar  and  Chocolate.  Remove  from  fire  as 
soon  as  sugar  is  dissolved  and  set  away  to  cool.  Serve  with  cream 
flavored. 

Chocolate  Sauce. 

One  Egg;  1  cupful  Milk;  1  teaspoonful  Cornstarch;  V2  cupful  Sugar; 
2  teaspoonfuls  Ghirardelli's  Ground  Chocolate;  1  teaspoonful  Vanilla. 
Scald  milk  and  add  the  Cornstarch,  which  has  been  dissolved  in  a  little 
of  the  cold  milk;  beat  egg  and  add  to  the  mixture  with  the  sugar,  choco- 
late and  vanilla. 


Chocolate  Icing. 


Place  2  ounces  of  Ghirardelli's  Ground  Chocolate  in  an  enameled 
saucepan  with  a  quarter  pint  of  boiling  water;  set  on  the  stove  for  a  few 
minutes,  stirring  constantly.  Then  remove,  add  V2  pound  of  pulverized 
Sugar  and  stir  again  until  perfectly  smooth. 


48 


BRIDE'S     COOK    BOOK 


CHOCOLATE  BUCKWHEAT 

COOKIES 

3  Cups    Buckwheat   Flour,    or   enough   to 

Make  a  Stiff  Dough 
2  Tablespoons  Melted  Chocolate 
1-3  Cups  Fat 

1  Cup  Corn  Syrup 
t4  Cup  Sour  Milk 
•/2  Teaspoon  Soda 
i/i  Teaspoon  Salt 

>/2  Teaspoon  Vanilla 

Cream  the  fat  and  mix  it  with  the 
syrup.  Add  sifted  dry  ingredients,  the 
chocolate  and  vanilla.  Roll  the  dough 
thin,  cut  it  and  bake  the  cookies  in  a 
moderate  oven. 

SCOTCH  OAT  CRACKERS 

Contributed  by  Albers  Bros.  Milling 
Company. 

2  Cups  Rolled  Oats 
1/4  Cup  Milk 

1/^  Cup  Molasses 
V/2  Tablespoons  Fat 
•4  Teaspoon  Soda 
1  Teaspoon  Salt 

Directions:  Grind  or  crush  the  oats 
and  mix  with  the  other  materials.  Roll 
out  in  a  thin  sheet  and  cut  in  squares. 
Bake  for  20  minutes  in  a  moderate  oven. 
This  makes  3  dozen  crackers. 

POTATO  DROP  COOKIES 

1  Cup  Mashed  Potatoes 
1  Cup  Corn  Syrup 

1  Cup  Fat 

%  Cup  Buckwheat  Flour 

2  Teaspoons  Baking  Powder 
•/a  Teaspoon  Cinnamon 

•4  Teaspoon  Cloves 
Yz  Teaspoon  Nutnneg 
Y2  Cup  Raisins 
1  Teaspoon  Salt 

1  Teaspoon  Lemon  Juice,  grated  Rind  of 
1  lemon 

Mix  the  ingredients  in  the  order  given, 
and  drop  the  mixture  by  spoonfuls  on  a 
slightly  greased  tin.  Bake  in  a  moderate 
oven. 

ROCKS 

Contributed  by  Albers  Bros.  Milling 
Company. 

2  Cups  Corn  Flakes 
11/2  Cups  Barley  Flour 

3  Eggs,  Beaten  Light 

'/a  Cup  Corn  Syrup  or  Honey 

>4  Cup  Sugar 

'/2  Cup   Dates,   Raisins,   or   Prunes  Stoned 

and  Chopped 
•/a  Cup  Broken  Walnut  Meats 
5/2  Cup  Shortening 

1  Teaspoon  Soda 

1  Teaspoon  Vanilla 

1  Teaspoon  Cinnamon 
'/2  Teaspoon  Allspice 

Follow  directions  for  macaroons.  Drop 
oh  oiled  tins  and  bake  in  a  very  slow 
oven. 

(Makes  5  dozen.) 


HERMITS 

2  Cups  Rye  Flour 
1/2  Cup  Oatmeal 
1/2  Cup  Cornstarch 
%  Cup  Shortening 
V/2  Cups  Brown  Sugar 

2  Eggs 

1  Cup  Chopped   Raisins 
1/2  Cup  Chopped   Nut  Meats 
1/2  Teaspoon  Ground  Cloves 

1  Teaspoon  Cinnamon 
'/2  Teaspoon  Nutmeg 
5/2  Teaspoon  Soda 

1  Teaspoon  Salt 

Cream  the  shortening  and  sugar  well 
together;  add  the  well  beaten  eggs,  then 
the  oatmeal,  chopped  raisins  and  nuts. 
Mix  and  sift  all  dry  ingredients,  add  to 
the  first  mixture.  Mix  well,  then  pat  out 
on  a  floured  board  to  about  one-fourth 
inch  in  thickness,  cut  and  bake.  A  slow 
oven  is  needed  for  Hermits. 


POTATO  CHOCOLATE  CAKE 

1  Cup  Barley  Flour 
1  Cup  Mashed  Potatoes 

1  Egg      [ 

4  Teaspoons   Baking    Powder 
1/2  Cup  Brown  Sugar 
'/2  Cup  White  Corn  Syrup 

2  Tablespoons  Oil  or  Melted  Fat 
14  to  '/2  Cup  Water  or  more 

1  Square  Unsweetened  Chocolate 
1/2  Teaspoon  Vanilla  or  Cinnamon 

Blend  sugar,  corn  syrup,  and  fat,  and 
egg  beaten  very  light.  Add  melted  choc- 
olate and  flavoring  and  then  add  dry 
mashed  potato.  Add  sifted  flour,  salt 
and  baking  powder.  When  well  mixed 
add  enough  water  to  make  a  soft  drop 
batter.  Bake  in  a  slow  oven  in  greased 
muffin  pans  30  minutes. 

GINGER  DELIGHTS 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Brown  Sugar 
2-3  Cup  Shortening 
1  Cup  Molasses 

1  Cup  Oats 

2  Eggs  (well  beaten) 

1  Cup  Dates  or  Raisins 

1  Cup  Chopped  Nuts 

1   Teaspoon  Ginger 

1  Teaspoon  Cinnamon 
Yz  Teaspoon  Cloves 
Y2  Teaspoon  Salt 

1  Teaspoon  Soda,  dissolve  In 
Yn  Cup  Boiling  water 

1  Small  Teaspoon   Baking   Powder  Mixed 
in 
2'/2  Cups  Whole  Wheat  Flour 

Mix  and  drop  on  oiled  tins  and  bake  in 
quick  oven. 

CAKE  WITHOUT  SUGAR 

An  excellent  cake,  though  not  quite 
so  sweet  as  with  sugar. 


49 


BRIDE'S     COOK    BOOK 


•4  Cup    Butter,    Oleomargarine    or    Other 

Fat 
2  Cups  Corn  Syrup 

2  Eggs 

3  Cups  Flour 

V/2  Tablespoons  Baking  Powder 
'/i  Teaspoon  Salt 
1   Cup  Milk 

Cream  the  shortening,  add  the  syrup 
and  the  egg,  and  mix  well.  Add  the 
milk.  Sift  the  baking  powder  and  flour 
together,  add  it  slowly  to  the  mixture 
and  beat.  Bake  in  a  moderate  oven  as  a 
loaf  or  layer  cake  or  small  drop  cakes. 
One-fourth  cup  of  raisins  added  to  the 
batter  gives  more  flavor  and  sweetness. 

SUGARLESS  ICINGS 

BOILED  HONEY  ICING 

3  Marshmallows 
'/2  Cup  Strained   Honey 
1   Egg  white 

Boil  honey  until  thick,  pour  over 
stiffly  beaten  white  of  egg;  add  marsh- 
mallows;  beat  until  soft  and  creamy. 

MAPLE  FONDANT  ICING 

1  Cup  Maple  Sugar 
V2  Cup  of  Thin  Cream 


Boil  fifteen  minutes.  Take  from  fire 
and  stir  until  creamy.  Spread  quickly 
over  warm  cake,  as  it  hardens  very  fast. 

MAPLE  SUGAR  CREAM 

1  lb.   Soft   Maple  Sugar 

2  Eggs    (whites) 

'/2  Cup   Boiling  Water 

Break  sugar  in  small  pieces;  put  in 
saucepan  with  boiling  water  and  stir  oc- 
casionally until  dissolved.  Boil  without 
stirring  until  syrup  will  thread  when 
dropped  from  the  tip  of  spoon.  Four 
gradually  over  the  stiffly  beaten  egg 
whites,  beating  constantly  until  right 
consistency  to  spread. 

ICING 

4  Tablespoons  Honey 
White  1  Egg 
Cocoa  or  Lemon  Flavor 

Cook  the  honey  until  a  ball  is  formed 
when  dropped  into  cold  water.  Pour 
into  the  beaten  white  of  an  egg,  and 
whip  until  cool.  Flavor  with  cocoa  or 
lemon. 


50 


Measure  and  sift  the  flours  into  a  mix- 
ing bowl,  add  the  shortening  and  cut 
through  until  very  fine,  then  add  salt, 
milk  or  water,  mix  into  smooth  dough 
and  work  off  in  the  usual  way. 

ROLLED  OATS  PASTRY 

1  Cup   Boiling  Water 

2  Cups  Ground   Roiled  Oats 
•/2  Teaspoon   Salt 

1  Teaspoon   Fat 

Pour  water  over  the  oats.  Add  salt 
and  fat;  mix  thoroughly,  cool,  roll  very 
thin,  cover  inverted  pie  pan  with  dough 
and  bake  in  hot  oven. 

OATMEAL  PASTRY 

2  Cups  Finely  Ground  Oatmeal 
1  Cup  Boiling  Water 

Scald  the  oatmeal  with  the  water.  Add 
fat  and  mix  thoroughly.  Roll  very  thin 
and  line  small  pie  or  tart  tins  with  the 
mixture.  Bake  in  hot  oven.  Fill  with 
apricot  marmalade  or  other  thick  mix- 
ture. If  desired  spread  a  meringue  on 
top  and  brown  in  the  oven. 

WHEATLESS  PIE  CRUST 

4  Cups  Barley  Flour 

3  Cups   Rye  Flour 

%.  Cup  White  Corn  Flour 
V/2  Cup  Shortening 
1  Cup  Milk  or  Water 
1  Teaspoon  Salt 

Measure  the  dry  ingredients  and  mix 
together,  add  the  shortening  and  cut 
through  until  very  fine,  add  the  milk  or 
water  and  mix  quickly  without  over- 
working. Use  in  the  same  way  as  ordi- 
nary pie  crust. 

WHEATLESS  PIE  CRUST  WITH 
BARLEY  FLOUR 

3'/2  Cups   Barley  Flour 
•/a  Cup  White  Corn   Flour 
%  Cup  Shortening 
Y2  Teaspoon  Salt 
1  Cup  Milk  or  Water 

Measure  the  dry  ingredients  and  mix 
together,  add  the  shortening  and  cut 
through  until  very  fine,  add  the  milk  or 
water  and  mix  quickly  without  overwork- 
ing. Use  in  the  same  way  as  ordinary  pie 
crust. 


APPLE  PIE 

Stew  green  or  ripe  apples,  when  you 
have  pared  and  cored  them.  Mash  to  a 
smooth  compote  and  sweeten  to  taste 
with  corn  syrup.  Season  with  nutmeg. 
When  cool,  fill  your  crust  and  either 
cross-bar  the  top  with  strips  of  paste, 
or  make  without  cover. 

CRANBERRY  PIE 

Fill  pie  plate,  lined  with  paste,  with 
cranberries  which  have  been  pricked, 
washed  and  dried.  (Unless  dried  there 
will  be  too  much  liquid.)  Fill  the  plate 
two-thirds  full  of  yellow  corn  syrup  into 
which  a  teaspoon  of  cornstarch  has  been 
stirred,  and  cover  with  well-pricked 
paste. 


PIES 

PUMPKIN  PIE— No.  1 

1  Cup  Stewed  Pumpkin  rubbed  thru  col- 
ander 
1-3  Cup  Sugar 
1-3  Cup  Honey 

1  Teaspoon  Cornstarch 

2  Eggs 

1  Teaspoon  Salt 

1  Teaspoon  Ginger 
V/z  Cups   Milk 

Mix  the  cornstarch  with  the  sugar  and 
blend  with  pumpkin  and  honey.  Add  the 
egg  and  beat  and  then  the  salt,  spices, 
and  milk.     Bake  slowly  about  1  hour. 

PUMPKIN  PIE— No.  2 

114  Cups  Dry  Pumpkin 

2  Eggs 

1  Teaspoon  Cornstarch 
i/a  Cup  Brown  Sugar 

1  Cup  Rich   Milk 

2  Tablespoons  Yellow  Corn  Syrup 
2  Tablespoons  Melted  Butter 

'/2  Teaspoon  Ginger 
1  Teaspoon  Cinnamon 
1/2  Teaspoon  Salt 

Beat  the  eggs  slightly.  Add  to  the 
milk.  Mix  the  other  ingredients  thor- 
oughly, and  bake  with  one  crust. 

To  prepare  pumpkin:  Cut  pumpkin  in 
half,  remove  the  seeds  and  bake,  open 
side  down.  When  soft,  scrape  from  the 
skin  and  mash. 


51 


BRIDE'S     COOK     BOOK 


MINCE  PIE 

1  lb.  Suet 

8  lbs.  Tart  Apples 

4  lbs.  Lean  Boiled  Beef 

3  lbs.  Seeded   Raisins 

2  lbs.  Currants 

1  lb.  Brown   Sugar 

1  Quart  Yellow  Corn  Syrup 

1   Pint  Brandy 

1  Pint  Madeira  Wine 

2  Quarts  Sweet  Cider 

1   Pint  Boiled  Cider  i 

'/2  lb.  Chopped  Citron 
1  Tablespoon  Salt 
1  Tablespoon  Ground  Spices 
1  Tablespoon  Mace 
1  Tablespoon  Cloves 

1  Tablespoon  Allspice 

4  Tablespoons  Cinnamon 

2  Nutmegs,  Grated 

Chop  the  suet,  apples  and  beef,  and 
add  all  the  ingredients  except  the  brandy 
and  wine.  Heat  thoroughly,  cool,  and 
add  the  brandy  and  wine.  Cover  tightly 
and  keep  cold  but  do  not  freeze.  Bake 
in  a  double  crust. 

MEATLESS  MINCE  MEAT 

6  Cups  Chopped  Pared  Apples 
6  Cups  Chopped  Green  Tomatoes 

3  Cups  Chopped   Raisins 
%  Cup  Butter  Substitute 

11/2  Cups  Cider  Vinegar 
1/2  Tablespoon  each  of  Allspice,  Cloves  and 
Nutmeg 
V/2  Cups  Water 
1  Tablespoon  Cinnamon 

1  Tablespoon  Salt 

2  Cups  Sugar 

21/2  Cups  Corn  Syrup 
2  Glasses  Jelly 

Mix  together  all  the  ingredients  ex- 
cept the  shortening,  jelly  and  corn  syrup 
until  the  apples  are  soft.  Add  these  two 
last  and  boil  about  15  minutes.  May  be 
sealed  in  jars  and  kept. 

SUGARLESS  MINCE  PIE    ', 

1/2  Cup  Rice 
'/2  Cup  Seeded  Raisins 
•/2  Cup  Currants 
Y2  Cup   Honey 
2  Tablespoons  Chopped  Orange  Peel 

1  Tablespoon   Butter  Substitute 
'/2  Teaspoon  Mixed  Spice 

Lemon  Peel  to  Taste 

Cook  rice  in  water  until  soft.  Then 
add  other  ingredients  and  mix  well. 

CHOCOLATE  PIE 

2  Eggs 

5/2  Cup  Honey 

2  Tablespoons  Grated  Chocolate 
J4  Teaspoon  Cornstarch 

1  Tablespoon  Butter 

1  Cup  Sweet  Millc 

1  Teaspoon  Vanilla 

Beat  the  yolks  of  the  eggs  and  the 
white  of  one,  leaving  the  other  for  the 
meringue;     add    the    other    ingredients, 


warming  the  milk.  Pour  into  pie  plate 
lined  with  good  paste  and  bake  until 
the  paste  is  brown.     Recipe  makes  1  pi«. 

MOCK  CREAM  PIE 

1  Cup  Sugar 

4  Tablespoons  Cornstarch 

Yolks  of  3  Eggs 
1   Pint  of  Hot  Milk 

Pinch  of  Salt 

1  Teaspoon  Butter 

Beat  the  yolks  of  the  eggs,  add  the 
sugar  and  cornstarch,  well  mixed.  Stir 
in  the  hot  milk  slowly  and  add  the  salt 
and  butter.  Turn  into  a  crust  already 
baked.  Grate  nutmeg  on  the  top.  Bake 
till  firm.  Cover  with  meringue  and 
brown. 

BANANA  CREAM  PIE 

2  Cups  Milk 

1-3  Cup  Cornstarch 
Yz  Teaspoon  Salt 

3  Teaspoons  Honey 
!/2  Teaspoon  Vanilla 

2  Eggs 

3  Teaspoons  Maple  Sugar 

2  Bananas 

In  a  double  boiler  heat  the  milk,  and 
when  hot  add  the  cornstarch  mixed  with 
a  little  cold  milk  or  water.  Stir  until 
thick  and  smooth,  then  let  cook  15  or  20 
minutes.  Separate  the  yolks  and  whites 
of  eggs,  beat  the  yolks  until  smooth, 
then  add  the  honey,  salt  and  vanilla  to 
them.  When  the  cornstarch  mixture  is 
cooked,  add  a  little  to  yolks,  stirring 
quickly,  then  add  to  the  hot  mixture; 
cook  a  minute  or  so  to  cook  egg,  then 
pour  into  a  pastry  baked  previously. 
Peel  the  bananas,  scraping  off  all  the 
bitter  substance  on  the  outside  of  fruit, 
then  slice  thinly  over  the  top  of  pie. 
Beat  the  whites  of  eggs  until  stiff;  add 
the  grated  maple  sugar;  beat  all  until 
smooth;  spread  over  top  of  pie;  brown  in 
oven,  cool  and  serve. 

COCOANUT  PIE 

3  Eggs 

1  Tablespoon  Cornstarch 

2  Tablespoons  Sugar 

2  Cups  Milk  (Scalded) 
1/2  Cup  Freshly  Grated  Cocoanut 

Beat  the  yolks  of  the  eggs,  add  the 
sugar  and  cornstarch,  and  pour  on  the 
scalded  milk  slowly.  Add  the  grated 
cocoanut,  and  turn  into  a  deep  plate 
lined  with  rich  paste.  When  baked, 
cover  with  a  meringue  made  from  the 
whites  of  the  eggs,  well  beaten,  to  which 
three  round  tablespoonfuls  of  powdered 
sugar  should  be  added.  Sprinkle  with 
cocoanut  and  brown  in  the  oven. 


52 


SAN    FRANCISCO'S    EXCLUSIVE    PHONOGRAPH    STORE 

Victrolas   -    Edisons   -    Grafonolas 

PHONOGRAPHS  —  ACCESSORIES  —  RECORDS 

RECORDS 


Victor  —  Edison  —  Columbia 

All  the  latest  selections  the  day  they  are  released  and  sixteen  sound-proof 
ventilated  booths  afford  exceptional  facilities  for  making  selections.  Phone  or 
mail   orders   receive  prompt   attention.      Phone   Market   3262. 


f  California  Phonograph  Co. 


1009  Market  Street,  Near  Sixth.  Pptone  ^NFarket  3262. 

San  Francisco,  Cal. 


S.    F. 


(See    other    side) 

52-6 


Edi 


ison 


x\  THESE  days  of  numer- 
ous phonographs  of  more 
or  less  merit,  the  buyer 
will  do  well  to  carefully 
compare  the  best  known 

.  makes    by    hearing    them 

side  by  side  under  identical  conditions. 
We  sell  all  three  of  the  World's  Great- 
est Phonographs 

on  the 

Easiest  of  Terms 


lumbia 


We  have  all  sizes  and  models  in  each  line,  thereby  enabling 
vou  to  make  vour  own  decision  as  to  their  respective  merit. 


4  COUPON 


/  ayn  infer eded  in 


VICTROLA 

EDISON 

GRAFONOLA 


Xam 
Addr 
City 


^ess 


FOR  FULL 
PARTICULARS  PUT 

(X)   MARK 
BEFORE  INSTRU- 
MENT IN 
WHICH  YOU  ARE 
INTERESTED 
AND  MAIL 
US  THIS 
COUPON. 


S.    F. 


(See    other    side) 

52-C 


BRIDE'S     COOK     BOOK 


LEMON  CRUMB  PIE 

1  Cup  Buttered   Bread  Crumbs 
Yz  Cup   Honey 

Yolks  2  Eggs 

White  1   Egg 

Pinch  Salt 
1  Tablespoon  Cornstarch 
1   Lemon  Rind  and  Juice 

1  Cup  Cold  Water 

Dissolve  cornstarch  in  cold  water. 
Mix,  fill  crust,  and  bake.  When  the  pie 
is  done,  cover  over  with  a  meringue. 

APPLE  LEMON  PIE 

2  Cups  Chopped  Apples 
Yz  Cup  Oatmeal 

Grated  Rind  and  Juice  of  1  lemon 
2  Eggs 

2  Tablespoons  Butter  Substitute 
%  Cup  Honey 

Mix  the  ingredients  in  the  order  given, 
having  the  eggs  well  beaten  and  the  fat 
melted.  Put  into  a  pastry  shell  cover 
with  a  top  crust  and  bake  in  a  moderate 
oven. 

LEMON  AND  RAISIN  PIE 

1  Cup  Chopped  Raisins 

2  Large  Apples,  Grated 

2  Large  Lemons  grated  Rind  and  Juice 

3  Oat  or  Corn  Crackers,  Rolled 
■/2  Cup   Sugar 

1  Cup  Molasses 
1  Cup  Water 
Pinch  Salt 

Put  in  crust.  Cover  with  strips.  Bake 
thirty  or  forty  minutes. 


LEMON  PIE 

1  Cup  Yellow  Corn  Syrup 

1  Cup  Milk 

2  Tablespoons  Cornstarch 

3  Eggs 

Grated     Rind     and    Juice    of 

Lemon 
Pinch  of  Salt 


paste  while  hot  and  bake  in  a  quick  oven. 
When  cool  make  meringue  of  the  whites 
of  the  two  eggs,  and  return  to  the  oven 
to  brown. 

ORANGE  TART 

1  Cup  Boiling  Water 
4  Tablespoons   Cornstarch 
1   Large,  Juicy  Orange 
2-3  Cup  Yellow  Corn  Syrup 
1  Teaspoon   Lemon  Juice 
3  Eggs 

Cook  the  cornstarch,  made  smooth 
with  a  little  cold  water,  and  the  boiling 
water  for  five  minutes.  Add  the  pulp 
and  part  of  the  grated  rind  of  the  orange, 
the  corn  syrup  and  the  lemon  juice. 
Heat  thoroughly  and  pour  slowly  onto 
the  beaten  yolks  of  the  eggs.  Beat 
thoroughly.  Pour  into  a  tart  crust, 
cover  with  meringue  made  from  the 
whites  of  the  eggs  and  flavored  with 
lemon  juice.  Brown  in  oven.  Serve 
cold. 

HONEY  TARTS 

Make  pie  crust;  cut  out  with  an  old- 
fashioned  tart  cutter.  If  one  of  these  is 
not  available,  use  rounds  of  crust  with 
rings  of  the  pastry  around  the  edges. 
Bake  light  brown  and  fill  the  center  just 
before  using;  sprinkle  with  nuts  or 
whipped  cream. 

Filling  for  center: 

1  Cup  Honey 
Yz  Cup  Butter  or  Butter  Substitute 
1   Egg 

Lemon  Extract,  or  Juice  to  Taste 

Beat  honey  and  butter  together,  add 
egg  and  beat  again.    Flour  and  fill  tarts. 


1    Large      CHESS  TART  FILLING 


Cook  the  syrup,  milk  and  cornstarch 
together  in  a  double  boiler  for  fifteen 
minutes.  Beat  the  yolks  of  two  eggs 
and  one  whole  egg  slightly  and  stir 
smooth  with  the  first  mixture.  Add  the 
lemon  juice  and  rind  of  the  lemon  and 
the  salt,  and  cook  one  minute.     Fill  the 


2  Tablespoons  Melted   Butter  Substitute 

3  Tablespoons  Honey 

1  Cupful  Raisins 
Yz  Cupful   Nuts 

3  Tablespoons  Milk 

2  Eggs  Beaten  Together 

Mix  all  and  bake  in  a  small  greased 
pan  until  set.  When  cold  put  a  spoonful 
on  each  tart. 


SAN    FRANCISCO.   SECTION   4 


53 


BAKED  PUDDINGS 


RICE  PUDDING 

%  Cup  Rice 

1  Cup  Water 

3  Cups  Hot  Milk 
Yz  Teaspoon  Salt 

6  Tablespoons  Corn  Syrup 

1  Tablespoon  Butter 
Yz  Teaspoon  Vanilla 
Yz  Teaspoon  Cinnamon 
1-3  Cup  Cocoanut 

1  Cup  Cold   Milk 

Soak  the  rice  in  the  water  for  20  min- 
utes. Add  the  hot  milk,  and  cook  for  15 
minutes.  Remove  from  the  heat,  and 
add  the  syrup,  the  butter,  the  vanilla, 
the  cinnamon,  and  the  cocoanut.  Turn 
the  mixture  into  a  greased  baking  dish, 
pour  the  cup  of  cold  milk  over  the  top, 
cover  the  dish,  and  bake  the  pudding 
slowly  for  two  hours. 

HONEY  RICE  PUDDING— No.  1 

2-3  Cup   Rice 
1/2  Cup    Kbney 
1   Egg 
Pinch   Cinnamon 
11/2  Cups  Milk 
Yz  Cup   Raisins 
Pinch  Salt 

Clean  and  boil  the  rice  in  salted  water 
(makes  2  cups  boiled).  Mix  all  the  in- 
gredients in  the  order  given,  except  the 
cinnamon.  Put  into  a  buttered  baking 
dish,  sprinkle  with  the  spice,  and  bake 
in~  a  moderate  oven  until  thick  and 
brown.    Serve  cold. 

HONEY  RICE  PUDDING— No.  2 


3  Cups  Milk 
Y2  Cup  Rice 

4  Tablespoons  Honey 
Yz  Teaspoon  Salt 

1  Tablespoon      Finely 
Peel 


Chopped      Lemon 


Carefully  wash  the  rice,  stir  into  the 
milk  in  a  deep  baking  dish  and  add  the 
other  ingredients.  Bake  in  a  moderate 
oven  two  hours.  Stir  frequently  during 
the  first  hour  and  a  half  of  baking.  Serve 
cold  with  milk  or  cream. 


MAPLE  RICE  PUDDING 

%  Cup   Rice 

1  Cup  Water 

3  Cups   Hot   Milk 
Yz  Teaspoon  Salt 

5  Tablespoons  Maple  Syrup 

1   Tablespoon    Butter 
Yz  Teaspoon   Vanilla 

1  Cup  Cold   Milk 

Soak  the  rice  in  the  water  for  20  min- 
utes. Add  the  hot  milk,  and  cook  |the 
rice  for  15  minutes.  Remove  from  the 
heat,  and  add  the  salt,  the  syrup,  the 
butter  and  vanilla.  Turn  the  mixture 
into  greased  baking  dish,  and  bake  the 
pudding  slowly  for  2  hours.  This  pud- 
ding has  an  excellent  flavor  and  creamy 
consistency.  It  should  be  served  warm. 
It  needs  no  sauce  served  with  it. 

APPLE  RICE  PUDDING 

Apples  Sliced   Fine 
'^  Cup  Honey 
Cinnamon 
Butter 
1  Cup   Rice 

1  Teaspoon  Salt 

2  Eggs 

Yz  Cup   Water 

3  or  4  Slices  Bread,  Crumbed 

Directions:  The  rice  should  be  cooked 
several  hours  previously.  Beat  into  this 
the  yolks  of  the  eggs.  In  the  bottom  of 
the  pan  place  a  layer  of  crumbs  with 
dots  of  butter  here  and  there.  Then  a 
layer  of  apples  with  honey  and  cinnamon 
on  top.  The  third  layer  is  a  mixture  of 
rice,  eggs  and  salt.  The  fourth  and  fifth 
layers  are  a  repetition  of  the  first  and 
second.  Add  water  and  bake  in  a  mod- 
erate oven.     Cover  with  meringue. 

INDIAN  MEAL  PUDDING 

4  Cups  Sweet  Milk 
1   Cup   Corn   Meal 

4  Tablespoons  Honey 
Yz  Cup   Raisins 

Butter,  Size  of  Egg 

1  Teaspoon  Cinnamon 
Yz  Teaspoon  Salt 

1    Egg 

Scald  the  milk  and  add  the  meal.  Re- 
move from  stove  and  add  the  other  in- 
gredients. Bake  2  hours,  stirring  it  up 
every  half  hour  until  done.  Serve  with 
cream  and  sugar. 


54 


TAKE  A  KODAK 

With  You  on 

Your  Honeymoon 


You  are  starting  on  the  most  important 
journey  of  your  life.  There's  a  picture  at 
every  turn  of  the  road.  Every  picture  will  be 
a  source  of  pleasure  in  the  years  to  come. 

We  want  to  supply  the  Kodak 
that  will  make  the  pictures. 

Let  us  show  you  one. 


HENRY  G.  de  ROOS 

88-THIRD    STREET, 
SAN  FRANCISCO 


Developing  —  Printing  —  Enlarging 
Kodaks  Bought,  Sold,  Rented,  Exchanged  and  Repaired 


55 


BRIDE'S     COOK     BOOK 


HASTY  INDIAN  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Cold  Corn  Meal  Mush 
V/z  Cups  Milk 

2-3  Cup  Brown  Sugar 

2  Tablespoons  Molasses 
•/i  Teaspoon  Salt 

■/4  Teaspoon  Cinnamon 
•/4  Teaspoon  Nutmeg 

2  Tablespoons  Cornstarch   dissolved   in   a 
little  cold  milk 

Cook  first  seven  ingredients  in  a  double 
boiler.  When  boiling  point  is  reached 
stir  in  cornstarch  dissolved  in  the  cold 
milk.  Boil  5  minutes  and  keep  hot  till 
ready  to  serve.  Sprinkle  with  cocoanut 
and  serve  with  top  milk. 

INDIAN  PUDDING 

4  Cups  Milk  (whole  or  skim) 
•4  Cup  Corn  Meal 
%  Teaspoon  Salt 

1  Teaspoon  Ginger 
1-3  Cup  Molasses 

Cook  milk  and  meal  in  a  double  boiler 
20  minutes;  add  molasses,  salt,  ginger. 
Pour  into  greased  pudding  dish  and  bake 
2  hours  in  a  slow  oven,  or  use  your 
fireless  cooker.  Serve  with  milk.  This 
makes  a  good  and  nourishing  dessert. 
Serves  six. 

APPLE  AND  HOMINY  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

2  Cups  Cooked   Hominy  Grits 

3  Tart  Apples 

4  Tablespoons  Brown  Sugar 
2  Cups  Milk 

2  Eggs,  Weil  Beaten 
Grated  Rind  of  a  Lemon 
Grating  of  Nutmeg 

Chop  the  apples  fine,  mix  all  together 
and  bake  in  a  moderate  oven  until  set. 
Serve  with  top  milk  or  lemon  sauce. 

HOMINY  DATE  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Hominy  Grits 
•/2  Teaspoon  Salt 

4  Cups  Water 
Yz  Cup  Honey 

1  Teaspoon  Vanilla 

1  Tablespoon   Butter  Substitute 

1  Cup  Stoned  Dates 

1  Cup  Milk 

Sift  the  hominy  grits  into  the  boiling 
water,  to  which  add  the  salt  and  cook 
slowly  one  hour  in  double  boiler;  then 
add  vanilla,  honey  and  butter  substitute; 
put  a  layer  an  inch  deep  in  an  oiled  bak- 


ing dish,  spread  with  stoned  dates,  add 
another  layer  of  hominy,  then  dates  and 
cover  with  a  very  thin  layer  of  the  hom- 
iny; spread  a  tablespoonful  of  cooking 
oil  over  the  top;  add  one  cupful  of  rich 
milk  and  bake  in  a  moderate  oven. 

BARLEY  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

l/z  Cup  Pearl  Barley 

1  Teaspoon  Salt 

3  Cups  Water 
>/2  Cup  Raisins 

1/4  Cup  Well  Washed  Currants 

Yz  Cup  Sugar 

Ya.  Teaspoon  Nutmeg 

Soak  barley  in  the  water  over  night. 
Add  salt  and  cook  in  double  boiler  4 
hours,  then  stir  in  sugar,  spice  and 
fruits;  cook  half  hour  longer;  mold  and 
serve  cold  with  top  milk.  This  makes  a 
delicious  dessert. 

BUCKWHEAT  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

Yz  Cup  Buckwheat  Flour 

2  Cups  Hot   Milk 

4  Tablespoons  Honey 


Yz  Teaspoon  Salt 
Yz  Teaspoon  Vani 
2  Tart  Apples 


3  Tablespoons  Corn  Syrup 
1  Tablespoon   Butter 
Nutmeg 

Sift  the  buckwheat  into  the  hot  milk 
and  cook  it  for  10  minutes.  Add  the 
honey,  the  salt  and  the  vanilla.  Grease 
a  baking  dish,  and  place  the  sliced  apples 
in"  the  bottom  of  it.  Add  the  syrup,  the 
butter  and  the  nutmeg.  Pour  over  this 
the  buckwheat  mixture,  cover  the  dish 
and  bake  the  pudding  for  2  hours  in  a 
slow  oven. 


OATMEAL  BETTY 

Contributed  by  Albers  Bros.  Milling 
Company. 

2  Cups  Cooked  Oatmeal 

4  Apples  Cut  Small 
Yz  Cup  Raisins 
Yz  Cup  Sugar 
•^  Teaspoon  Cinnamon 

Mix  and  bake  for  one-half  hour.  Serve 
hot  or  cold.  Any  dried  or  fresh  fruits, 
dates,  or  ground  peanuts  may  be  used 
instead  of  apples.  Will  serve  five 
people. 


56 


BRIDE'S     COOK    BOOK 


BROWN  PUDDING 


TAPIOCA  PUDDING 


Contributed  by  Albers  Bros.  Milling 
Company. 

2  Cups  Cooked  Oatmeal 
1/2  Cup  Molasses 

Vz  Cup  Raisins 

Mix  and  bake  for  one-half  hour.  Serve 
hot  or  cold.  Any  dried  or  fresh  fruits, 
dates,  or  ground  peanuts  may  be  used 
instead  of  apples.  Will  serve  five 
people. 

COTTAGE  PUDDING 

'/g  Cup  Butter  Substitute 

3  Tablespoons  Corn  Syrup 
3  Tablespoons  Sugar 

Yz  Teaspoon  Vanilla 

1/2  Cup  IVIilk 

%  Cup  Barley  and  Rice  Flour 

2  Teaspoons   Baking  Powder 
Vz  Teaspoon  Salt 

Cream  fats,  add  sugar,  egg,  well 
beaten,  and  syrup.  Mix  and  sift  dry  in- 
gredients. Add  alternately  w^ith  milk  to 
the  first  mixture.  Bake  in  a  moderate 
oven  for  about  25  minutes. 

OAT  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

3  Cups  Boiling  Water 
1  Cup  Oats 

1  Cup  Warm  Milk 
1  Cup  Figs  (Cut  Fine) 
«/2  Cup  Strained   Honey 

To  the  boiling  water  (well  salted)  add 
the  oats.  Boil  briskly  about  10  minutes, 
then  add  the  warm  milk,  figs  and  strained 
honey;  mix  well;  place  in  a  double 
boiler,  cook  slowly  about  2  hours.  Serve 
cither  warm  or  cold,  with  sugar  and 
cream. 

OLD  FASHIONED  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Quart  Milk 

2  Cups  Warm  Cooked  Cereals 
2  Tablespoons  Molasses 

1  Teaspoon  Cinnamon 
Vz  Cup  Sugar 
1  Teaspoon  Ginger 
1  Cup  Raisins 

To  the  milk  add  the  warm  cooked 
cereal,  molasses,  cinnamon,  sugar,  gin- 
ger and  raisins.  Bake  in  a  slow  oven 
for  one  hour. 


3  Tablespoons  Tapioca 
1  Cup  Milk 

1  Egg  Yolk 

2  Tablespoons  Honey  or  Corn  Syrup 
f.  g.  Salt 

Lemon  or  Vanilla  Flavoring  to  Taste 

Soak  tapioca  in  water  at  least  two 
hours.  Cook  in  milk  and  honey  in 
double  boiler  till  transparent.  Remove 
from  fire  and  add  beaten  egg  yolk,  salt 
and  flavoring. 

DAFFODIL  MERINGUE 

2  Rounding  Tablespoons  Granulated 

Tapioca 

1  Pint  Boiling  Water 

3  Eggs 

5/2  Cup  Honey 

2  Tablespoons  Lemon  Juice 
1  Tablespoon  Butter 

Pinch  Salt 

Moisten  the  granulated  tapioca  with 
cold  water  and  stir  it  into  the  boiling 
water.  Salt  lightly  and  cook  until  clear. 
Beat  the  yolks  of  the  eggs  and  beat  in 
the  honey  with  the  lemon  juice  and  but- 
ter. Add  this  gradually  to  the  tapioca 
and  cook  over  hot  water  until  it  thick- 
ens— about  20  minutes.  Pour  into  a  but- 
tered dish,  adding  a  little  candied  lemon 
peel  if  desired.  Cover  with  a  meringue 
made  from  the  whites  of  the  eggs  beaten 
with  3  tablespoons  of  honey,  and  bake 
to  a  delicate  fawn  color. 

NEW  ENGLAND  PUDDING 

1  Cup   Tapioca 
1/2  Teaspoon   Salt 

3  Cups  Boiling  Water 
V2.  Cup   Honey 

2  Tablespoons  Butter 
6  Tart  Apples 

Soak  the  tapioca  in  cold  water  for  1 
hour.  Mix  the  soaked  tapioca  with  a 
little  cold  water  and  stir  into  boiling 
salted  water.  Cook  over  boiling  water 
until  transparent.  Pare,  halve,  and  core 
the  apples,  and  place  in  a  buttered  bak- 
ing dish.  Cover  with  honey  and  dot 
with  butter.  Pour  the  tapioca  over  the 
apples  and  bake  in  a  moderate  oven  until 
the  apples  are  soft.    Serve  with  cream. 


ROLLED  OATS  PUDDING 

Contributed   by   Albers   Bros.    Milling 
Company. 

%  Cup  Rolled  Oats 
2  Cups  Boiling  Water 
'/4  Cup  Molasses 
Vz  Teaspoon  Cinnamon 
5/2  Teaspoon  Nutmeg 


57 


BRIDE'S     COOK    BOOK 


•4  Teaspoon  Ginger 

1  Teaspoon  Salt 
Vz  Teaspoon  Vanilla 

1  Cup   Raisins 
IJ/2  Cups  Hot  Milk 

Cook  the  rolled  oats  in  the  water  for 
30  minutes.  Add  the  remaining  ingredi- 
ents, turn  the  mixture  into  a  greased 
baking  dish,  and  bake  it  in  a  slow  oven 
for  Ij^  to  2  hours.  Serve  the  pudding 
with  or  without  cream. 

POPPED  CORN  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

2  Cups  Chopped  Popped  Corn 

3  Cups  Milk 

3  Eggs,  slightly  beaten 
%  Cup  Corn  Syrup 

1  Tablespoon  Corn  Oil 
%  Teaspoon  Salt 
V2.  Teaspoon   Nutmeg 

Scald  milk,  pour  over  popped  corn  and 
let  stand  for  1  hour.  Add  syrup,  slightly 
beaten  eggs,  salt,  nutmeg  and  corn  oil. 
Pour  into  custard  cups  set  into  hot 
water  and  bake  in  a  slow  oven  until 
firm. 

(Makes  6  servings.) 


SWEET  POTATO  PUDDING 


1  Quart  Grated  Sweet  Potato 

2  Eggs 

%  Cup   Honey 
114  Cups   Rich   Milk 
1  Tablespoon  Flour 
Nutmeg  and  Cinnamon 

Put  the  potato  through  the  food  chop- 
per, using  the  medium  knife.  Beat  the 
eggs  well.  Mix  the  ingredients  and  pour 
into  a  well-greased  pan.  Bake  about  1 
hour  in  a  moderate  oven,  stirring  con- 
stantly. Serve  hot  with  hard  sauce.  It 
is  also  very  good  cold. 


STEAMED  PUDDINGS 


DATE  PUDDING 

1  Cup  Chopped  Suet 
1  Cup  Molasses 
1  Cup  Milk 

1  Egg 

2/2  Cups  Barley  and  Rice  Flour — Mixed  ♦ 
11/2  Cups  Chopped   Dates  or  Raisins 

2  Teaspoons  Soda 

2  Teaspoons  Mixed  Spices 
Steam  2^  hours. 


APPLE  AND  RICE  FLOUR  PUD- 
DINGS 

1  Cup  Milk 

14  Cup  Cold  Water 
3  Tablespoons  Rice  Flour 

2  Tart  Apples 

2  Tablespoons  Maple  Syrup 
2  Teaspoons  Butter 
1/2  Teaspoon  Vanilla 

Scald  the  milk.  Mix  the  water  and  the 
flour,  and  add  this  to  the  hot  milk.  Cook 
the  mixture  until  it  is  smooth  and  thick. 
Slice  the  apples  in  a  baking  dish.  More 
than  two  may  be  used  if  desired.  Add 
the  maple  syrup,  the  butter,  and  the 
vanilla.  Pour  the  rice  sauce  over  the 
apples,  and  add  another  layer  of  apples 
and  seasonings.  Cover  the  top  with 
sauce.  Bake  the  pudding  in  a  moderate 
oven  for  1  hour. 

YUM  YUM  PUDDING 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Cooked  Cereal  (left  over) 
5/2  Cup  White  Corn  Syrup 

Vz  Cup   Milk 
'/a  Cup    Raisins 

2  Eggs 

Put  all  together  in  double  boiler. 
\yhen  smooth  turn  into  buttered  baking 
dish  and  bake  40  minutes.  Serve  with 
crushed  fruit  sauce. 


STEAMED  NUT  PUDDING 

Vz  Cup   Pecan  or  Other  Nuts,  Chopped 
1/2  Cup  Raisins  and  Chopped  Figs 

2  Tablespoons  Citron   or  Candied  Orange 

Peel 
1  Cup  Barley  or  Corn  Flour 

3  Tablespoons  Honey 
Vx  Teaspoon  Salt 

14  Teaspoon  Soda 

Thoroughly      mix      the      ingredients. 
Steam  2  hours  and  serve  with  sauce. 


FIG  PUDDING 

1  Cup   Molasses 
IJ/2  Tablespoons   Butter  Substitute 
Vz  Pound  Chopped  Figs,  dredged 
Cinnamon  and  Nutmeg  to  Taste 
1  Cup  Milk 

1  Egg 

2  Teaspoons  Baking   Powder 

Add  sufficient  barley  flour  to  give  the 
consistency  of  ginger  bread.  Steam 
about  2  hours.     Serve  with  any  sauce. 

MOLASSES  PUDDING 

1  Cup  Molasses 

1   Cup  Sour  Milk 

1  Cup  Chopped  Suet 

1  Cup  Currants 

1  Teaspoon  Soda 

Cloves  and  Cinnamon  to  Taste 
Barley  Flour,  to  make  Stiff  Batter 

Steam  Ij^  hours. 


58 


BRIDE'S     COOK    BOOK 


CORNSTARCH  PUDDINGS 


CUSTARDS 


HONEY  CORNSTARCH  PUDDING    DELICATE  CUSTARD 


1-3  Cup  Honey 
'/4  Teaspoon  Salt 
41/2  Tablespoons  Cornstarch 
4  Cups  Scalded    Milk 

Mix  the  honey,  salt,  and  cornstarch. 
Stir  in  the  hot  milk  gradually,  stirring 
until  smooth.  Stir  and  cook  over  boiling 
water  until  the  mixture  thickens.  Cover 
and  cook  15  minutes.  Turn  into  a  wet 
mold,  chill,  and  serve  with  cream. 

CHOCOLATE  CORNSTARCH  PUD- 
DING 

2  Cups  Milk 

3  Tablespoons  Cornstarch 
1-3  Teaspoon  Salt 

J/2  Teaspoon  Vanilla 

2  Tablespoons  Sugar 

3  Tablespoons  Corn  Syrup 
1  Square  Chocolate 

Melt  chocolate  over  hot  water.  Scald 
114  cups  of  milk,  add  the  corn  syrup. 
Mix  sugar,  salt  and  cornstarch  together, 
add  1/4  cup  of  cold  milk  to  make  a 
smooth  mixture;  add  gradually  to  the 
scalded  milk,  and  then  add  all  the  liquid 
to  the  melted  chocolate,  stirring  con- 
stantly. Cook  20  minutes  in  a  double 
boiler,  stirring  until  thickened;  add 
vanilla,  pour  into  moulds  which  have 
been  dipped  into  cold  water.    Chill. 

CORNSTARCH  PUDDING 

1%  Cups  Milk 
'/i  Cup  Sugar  or 
«/2  Cup  Corn  Syrup 

4  Tablespoons  Cornstarch   (level) 
Pinch  of  Salt 

Vanilla 

Mix  the  cornstarch  with  cold  milk, 
scald  the  remaining  milk,  and  add  the 
sugar  or  syrup,  salt,  and  cornstarch. 
Stir  until  thick.  Cover  and  cook  for  20 
minutes.  Add  vanilla.  Serve  cold,  plain 
or  with  fruit.  Add  a  square  of  chocolate 
to  the  milk  for  chocolate  cornstarch. 

BLANC  MANGE 

2>4  Cups  Milk,  scalded 
6  Tablespoons  Cornstarch 

Pinch  of  Salt 
1  Teaspoon  Vanilla 

Directions:  Mix  the  cornstarch  with 
one-quarter  cup  of  cold  milk,  add  the 
salt  and  stir  the  scalded  milk  slowly 
onto  the  cornstarch.  Cook  over  water 
for  12  minutes,  stirring  till  it  thickens. 
Add  vanilla.  Stir  well.  Turn  in  a  mould 
wet  with  cold  water  to  set. 


Yolks  of  2  Eggs 
2  Tablespoons  Yellow  Corn  Syrup 

1  Pint  Milk;  scalded 

2  Teaspoons  Cornstarch 

Directions:  Mix  the  cornstarch,  syrup 
and  eggs,  and  pour  on  the  hot  milk. 
Cook  over  water  till  it  thickens.  Flavor 
with  vanilla.  May  be  poured  over  fresh 
or  stewed  fruit. 

JUNKET 

3  Cups  Whole  Milk 
%  Cup   Corn   Syrup 

1  Junket  Tablet 

1  Tablespoon  Cold  Water 

1  Teaspoon  Vanilla 

Heat  the  milk  and  the  corn  syrup  over 
hot  water,  stirring  the  mixture  constantly 
until  it  is  just  warm.  Crush  the  junket 
tablet  and  dissolve  it  in  the  cold  water; 
add  this  with  the  vanilla  to  the  milk,  stir 
the  mixture  quickly  to  mix  thoroughly. 
Pour  it  into  sherbet  cups  or  dishes  in 
which  it  is  to  be  served.  Let  it  stand  in  a 
warm  place  until  it  is  set.  Serve  plain  or 
with  the  top  milk  or  cream,  whipped  if 
desired,  or  it  may  be  sprinkled  with  a 
mixture  of  two  parts  maple  sugar  and 
one  of  cinnamon. 

MAPLE  CUSTARD 

1  Pint  Milk 
2'/2  Eggs 

'/a  Teaspoon  Salt 
%  Cup   Maple  Syrup 

Beat  eggs  slightly,  add  %  cup  syrup 
and  salt,  pour  slowly  on  scalded  milk. 
Strain,  pour  into  cups  containing  ^ 
tablespoon  maple  syrup.  Set  in  pan  of 
hot  water  and  bake  until  firm.  (Six  serv- 
ings.) 

BAKED  HONEY  CUSTARD 

3  Eggs 
1/4  Cup  Honey 

2  Cups  Milk  (scalded) 

•/s  Teaspoon   Powdered  Cinnamon 
Yz  Teaspoon  Salt 

Beat  eggs  lightly,  taking  care  not  to 
make  them  foamy.  Add  slowly  the 
honey,  milk,  cinnamon  and  salt.  Bake 
in  cups  set  in  a  pan  of  water. 


59 


BRIDE'S     COOK    BOOK 


PUDDING  SAUCES 


COFFEE  SAUCE 


LEMON  SAUCE 

!4  Cup  Sugar 

'/i  Cup  Light  Corn  Syrup 

1  Cup   Boiling  Water 

1  Tablespoon  Cornstarch 

1  Tablespoon   Butter  Substitute 
{/g  Teaspoon  Salt 

2  Tablespoons  Lemon  Juice 
•/a  Grated  Rind  of  Lemon 

'/a  Teaspoon  Nutmeg 

Mix  sugar,  salt,  and  cornstarch.  Add 
water  gradually,  stirring  constantly. 
Add  the  corn  syrup.  Boil  for  a  few  min- 
utes. Remove  from  fire,  add  butter  sub- 
stitute, nutmeg,  lemon  juice  and  grated 
rind. 

(Makes  Ij^  cups  of  sauce — about  6 
servings.) 


FRUIT  SAUCE 

1/^  Cup  Sugar 
•4  Cup  Corn  Syrup 
Yz  Cup  Fruit  Juice 
</2  Cup  Boiling  Water 

1  Tablespoon  Cornstarch 

Yz  Tablespoon   Butter  Substitute 
"^  Teaspoon  Salt 

2  Tablespoons  Lemon  Juice 
Yn  Grated    Rind   of   Lemon 
Vi  Teaspoon  Cinnamon 

•/a  Teaspoon  Ginger 

Mix  sugar,  salt  and  cornstarch.  Add 
water  gradually,  stirring  constantly.  Add 
corn  syrup,  and  boil  for  a  few  minutes. 
Remove  from  fire,  add  butter  substitute, 
spice,  lemon  juice,  and  grated  rind.  Any 
fruit  juice  or  a  mixture  of  fruit  juices 
from  canned  fruit  may  be  used. 

(Makes  1^4  cups — about  6  servings.) 

WINE  SAUCE 

%■  P'nt  Water 
V/z  Cups  Sugar 
Yz  Cups  Corn  Syrup 
1  Small  Teaspoon  Cornstarch 
1  Teaspoon    Extract   Lemon   and   Cinna- 
mon 
Yz  Gill  Wine 

Boil  water,  add  cornstarch,  dissolved, 
and  the  sugar;  boil  15  minutes,  strain; 
when  about  to   serve,  add  extracts  and 


HARD  SAUCE 

Beat  1  cup  sugar  and  J^  cup  butter  to 
white  cream;  add  whites  2  eggs;  beat 
few  minutes  longer;  add  tablespoon 
brandy  and  teaspoon  nutmeg;  put  on  ice 
until  needed. 


2  Cups  strong  Coffee 
%  Cup  Yellow  Corn  Syrup 
1   Egg 
1  Tablespoon  Cornstarch 

Directions:  Boil  coffee  and  syrup  to- 
gether. Pour  while  boiling  over  the  egg 
and  cornstarch.  Beat  vigorously.  Strain 
and  cool. 


CHOCOLATE  CORNSTARCH 
SAUCE 


Yz  Tablespoon   Flour  (Rice) 
I'/j  Tablespoons  Cornstarch 
Pinch  of  Salt 

1  Pint  Scalded   Milk 
V/z  Squares  Chocolate 

%  Cup  Sugar 

2  Eggs 

Yz  Teaspoon  Vanilla 

Mix  the  cornstarch  and  flour,  and 
make  smooth  with  a  little  cold  milk. 
Cook  in  the  scalded  milk  over  water  for 
10  minutes.  Melt  the  chocolate,  add  ^ 
cup  sugar  and  turn  into  the  thickened 
milk.  Beat  the  whites  of  the  eggs  very 
stiff,  add  the  rest  of  the  sugar  and  the 
yolks  of  the  eggs.  Stir  the  hot  mixture 
slowly  into  the  eggs  and  return  to 
double  boiler  and  stand  for  a  moment  or 
two,  but  do  not  cook.     Flavor  and  cool. 


BANANA  SAUCE 

2  Large  Ripe  Bananas 

4  Tablespoons  Lemon  Juice 
t4  Cup  Sugar 
Ya.  Cup  Corn  Syrup 

2  Tablespoons  Cornstarch 
1'^  Cups  Boiling  Water 

Mash  the  bananas  and  rub  through 
sieve  into  a  saucepan.  Cover  immedi- 
ately with  lemon  juice  to  prevent  dis- 
coloration. Mix  the  cornstarch  and 
sugar,  add  to  fruit,  pour  on  the  boiling 
water  and  stir  till  it  thickens.  Cook  10 
minutes.     Strain  and  beat  well. 


MOCK  CREAM 

2  Tablespoons  Cornstarch 
2  Tablespoons  Sugar 
2  Cups  Scalded  Milk 
1  Teaspoon  Vanilla 
Whites  of  2  Eggs 

Mix  the  cornstarch  and  sugar,  and 
cook  in  the  hot  milk  10  minutes.  Strain 
and  cool.  Add  vanilla  and  whites  of 
eggs  beaten  stiff.  Makes  a  good  sub- 
stitute for  whipped  cream. 


For  Flavor,   Economy,   Convenience,  use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

60 


BRIDE'S     COOK    BOOK 


BRANDY  SAUCE 

3  Tablespoons  Cornstarch 
Vz  Teaspoon   Rice  Flour 

Pinch  of  Salt 
1'/2  Tablespoons  Butter 
1  Pint  Hot  Water 
1  Tablespoon  Cornstarch 
Vz  Cup  Brown  Sugar 
1  Teaspoon  Vanilla 
1'/4  Tablespoons  Brandy 

Stir  the  cornstarch,  flour  and  salt  to- 
gether, and  blend  with  the  butter.  Stir 
in  the  hot  water  gradually,  add  the  other 
ingredients,  and  cook,  stirring  constant- 
ly, five  or  six  minutes.  Add  vanilla  and 
brandy,  remove  from  fire,  and  beat  in  a 
second  tablespoon  of  butter. 

MOLASSES  SAUCE 

1  Cup  Molasses  or  Syrup 

1  Tablespoon  Cornstarch,  stirred  smooth 

with  water 
1  Tablespoon  Butter  Substitute 
Va  Teaspoon  Cinnamon 
Pinch  of  Salt 
Lemon  Juice  or  Vinegar  to  Taste 

Boil  all  ingredients  together  20  min- 
utes. Hot  molasses  flavored  with  ground 
ginger  makes  an  excellent  sauce. 

HONEY  SAUCE 

1  Cup  Honey 
Va  Cup  Water 

1  Tablespoon  Butter  Substitute 
Va  Teaspoon  Salt 

Va  Teaspoon  Cinnamon 
Dash  of  Nutmeg 
Juice  or  1   Lemon — or 

2  Tablespoons  Vinegar 

Boil  together  15  minutes.  The  juice  of 
one  orange  and  grated  peel  may  be  used 
instead  of  lemon  and  seasoning  in  this 
recipe. 

VANILLA  SAUCE 

1  Cup  Boiling  Water      « 

1  Cup  Honey  or  Maple  Syrup 

1  Tablespoon  Corn  Starch 

1  Tablespoon  Butter 

1  Teaspoon  Vanilla 

Mix  cornstarch  with  a  little  cold  water; 
add  gradually  to  the  boiling  water.  Cook 
5  minutes,  stirring  constantly.  Add 
vanilla  and  butter  after  removing  from 
fire. 

SAUCE  FOR  ICE  CREAM 

2  Tablespoons  Butter 

2  Teaspoons  Cornstarch 
Vz  Cup  Honey 

Cook  together  the  cornstarch  and  but- 
ter thoroughly,  being  careful  not  to 
brown  them.  Add  the  honey  and  cook 
the  mixture  until  it  becomes  hard  when 
dropped  into  cold  water  and  until  all 
taste  of  raw  cornstarch  has  been  re- 
moved. 


CHOCOLATE  SAUCE 

1  Square  Chocolate 
Vz  Cup  Boiling  Water 
Vz  Cup  Corn  Syrup  (light) 
Vz  Cup  Sugar 

1  Tablespoon  Butter  Substitute 
Vz  Teaspoon  Vanilla 

Melt  chocolate  over  hot  water;  add 
butter  substitute  and  blend  thoroughly. 
While  constantly  stirring  add  the  boil- 
ing water  gradually;  add  sugar  and 
syrup.  Boil  for  about  12  minutes.  Cool 
slightly  and  flavor  with  vanilla.  Keep 
warm  over  hot  water. 

CUSTARD  SAUCE 

Scald  1  pint  milk  in  double  boiler. 
Dissolve  ^  tablespoonful  cornstarch  and 
add  to  milk;  cook  about  10  minutes. 
Beat  yolks  2  eggs  slightly,  add  ^  cup 
sugar,  Yz  teaspoonful  salt,  dilute  2  table- 
spoonsful  thickened  milk,  pour  into 
boiler,  let  cook  at  lower  temperature 
until  eggs  are  thickened.  Remove  from 
fire,  add  1  teaspoonful  butter  and  Yz 
teaspoonful  vanilla.  Beat  well  and  cool 
quickly.     Serve  cold. 

FROZEN  DESSERTS 

ICE  CREAM 

To  each  quart  of  cream  add  one  cup 
of  white  corn  syrup  and  one  teaspoon  of 
vanilla.  Freeze,  and  serve  plain  or  with 
English  walnuts,  chopped,  over  the  top. 

CAFE  FRAPPE 

%  Cup  White  Corn  Syrup 
1  Quart  Strong  Coffee 
1  Quart   Cream 

1  Tablespoon  Cornstarch 

Directions:  Cook  the  cornstarch  in 
the  coffee  till  thickened.  Add  the  syrup 
and  when  cold,  add  the  cream.  A  little 
sherry  may  be  stirred  in  before  freez- 
ing. Serve  in  sherbet  or  champagne 
glasses. 

HONEY  PARFAIT 

>/2  Cup   Honey 

2  Eggs 

1  Teaspoon  Gelatine 
1  Cup  Cream,  Whipped 

Soften  the  gelatine  in  the  cold  water, 
and  dissolve  in  hot  water.  Beat  the 
yolks  of  the  eggs  well  and  then  beat  the 
honey  in  gradually.  Heat  slowly  with 
the  gelatine  until  thick.  Cool,  add  the 
well-beaten  whites  of  the  eggs  and  the 
whipped  cream  and  freeze. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table 
Your  Grocer  will  have  it — ask  for  it. 

61 


Syrup 


BRIDE'S     COOK    BOOK 


HONEY  ICE  CREAM 

4  Cups  Thin  Cream 
%  Cup  Honey 

Mix  and  freeze. 

SAUCE  FOR  ICE  CREAM 

2  Tablespoons  Butter 
Yz  Cup   Honey 
2  Teaspoons  Cornstarch 

Cook  together  the  cornstarch  and  but- 
ter thoroughly,  being  careful  not  to 
brown  them.  Add  the  honey  and  cook 
the  mixture  until  it  becomes  hard  when 
dropped  into  cold  water  and  until  all 
taste  of  raw  cornstarch  has  been  re- 
moved- 

HONEY  MOUSSE 

2  Cups  Whipped  Cream 

1  Cup  Honey 
4  Eggs 

Beat  the  yolks  of  the  eggs  and  then 
beat  the  honey  in  gradually.  Heat  slow- 
ly until  thick,  stirring  constantly.  Re- 
move and  cool,  and  then  add  the  whites 
of  the  eggs  that  have  been  whipped  to  a 
stiff  froth.  Then  add  the  whipped 
cream  and  blend  all  together.  Pack  in 
large  quantities  of  ice  and  salt,  and 
freeze  without  stirring. 

ORANGE  MOUSSE 

2  Oranges 

1  Cup  Honey 

1  Teaspoon  Powdered  Gelatine 

2  Cups  Thick  Cream 

Peel  and  cut  up  the  oranges,  rejecting 
the  white  inner  skin.  Heat  the  honey 
over  boiling  water.  Soak  the  powdered 
gelatine  in  a  tablespoon  of  water.  Add 
the  orange  and  the  gelatine  to  the  honey 
and  stir  for  5  minutes;  then  remove  it 
from  the  fire,  and  when  cold  add  the 
cream,  whipped  stiff,  Pack  in  ice  and 
coarse  salt  (equal  quantities)  and  let 
stand  3  to  4  hours.  Pineapple  or  other 
fruit  may  be  used  instead  of  orange. 

MAPLE  MOUSSE 

1  Pint  Whipping  Cream 
'/a  Teaspoon  Salt 
4  Tablespoons  Maple  Syrup 

Beat  the  cream  until  it  is  very  thick. 
Then  beat  in  the  syrup,  and  add  the  salt. 
Pour  the  mixture  into  a  mold,  pack  it  in 
equal  parts  of  ice  and  salt,  and  allow  it 
to  stand  for  3  hours  to  freeze. 


FROZEN  APRICOTS 

1  Quart   Can    Apricots 
Water 

2  Cups  Corn  Syrup 

To  the  syrup  from  the  apricots  add 
the  corn  syrup  and  sufficient  water  to 
make  1  quart.  Since  the  sweetness  of 
the  apricots  varies,  more  or  less  corn 
syrup  may  be  needed.  Put  the  apricots 
through  a  strainer,  mix  the  pulp  thor- 
oughly with  the  liquid  and  freeze  the 
mixture. 

GELATINE  DESSERTS 

Yz  Cup   Honey 

1  Teaspoon  Gelatine 
1/2  Cup  Cold  Water 
1/2  Cup  Boiling  Water 
Whites  2  Eggs 

1  Teaspoon  Vanilla 

1  Teaspoon  Lemon  Extract 

Dissolve  gelatine  in  the  usual  way, 
heating  it  over  a  teakettle  until  thor- 
oughly dissolved.  Cool,  but  do  not 
chill;  stir  in  the  honey,  and  add  to  the 
whites  of  the  eggs  beaten  very  light,  a 
few  spoonfuls  at  a  time,  beating  con- 
stantly. Divide  into  2  parts:  to  one  part 
add  a  color  and  flavor  with  vanilla,  about 
1  teaspoon;  to  the  other  part  add  1  tea- 
spoon lemon  extract.  Mold  in  layers, 
adding  nuts  to  one  part  and^  maraschino 
cherries  to  the  other.  Serve  with  or 
without  whipped  cream. 

IVORY  CREAM 

V/z  Tablespoons  Granulated  Gelatine 
Yz  Cup    Honey 

2  Cups  IVIilk 

1  Cup  Thin  Cream 
1  Cup  Peaches  or  Other  Fruit 
1/2  Teaspoon  Bitter  Almond 

Warm  the  milk,  cream,  and  honey  to- 
gether, but  do  not  scald  them.  Add  the 
gelatine,  which  has  been  soaked  in  milk 
for  a  few  minutes,  and  the  almond  ex- 
tract. Stir  until  the  gelatine  is  dissolved, 
and  set  it  in  a  cold  place  until  it  begins 
to  stiffen.  Then  add  the  peaches,  peeled 
and  cut  fine.  Mix  lightly  and  pour  into 
a  wet  mold.  Bananas  or  canned  peaches 
may  be  used  when  fresh  fruit  is  not  in 
season.  Decorate  with  split  almonds 
and  serve  with  whipped  cream. 

MAPLE  WALNUT  JELLO 

1  Package  Peach  or  Orange  Jello 
1  Cup   Maple  Syrup 
1   Cup  Boiling  Water 
1  Cup  Walnut  Meats 

Dissolve  jello  in  the  boiling  water. 
Add  the  maple  syrup.  Cool  and  add 
walnuts.     Serve  with  whipped  cream. 


For  Flavor,   Economy,   Convenience,   use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

62 


BRIDE'S     COOK    BOOK 


COCOANUT  AND  MARMALADE 
JELLY 


2'/2  Tablespoons  Gelatine 
Yz  Cup  Cold  Water 
1  Cup  Hot  Milk 
Yz  Cup  Cold   Milk 

•4  Cup    Peach,    Plum,    Orange,    or    Other 
Marmalade 
1  Cup  Canned  Cocoanut 
Corn  Syrup 

Soak  the  gelatine  in  the  cold  water  for 
5  minutes;  then  dissolve  it  in  the  hot 
milk.  If  the  milk  curdles,  beat  it  smooth 
with  an  egg  beater.  Add  the  marmalade. 
Add  sufficient  corn  syrup  to  the  milk 
drained  from  the  cocoanut  to  make  1  cup. 
Add  this  to  the  hot  milk.  Stir  the  mix- 
ture well,  and  when  it  is  cold,  add  the 
cocoanut  and  the  cold  milk.  Pour  it 
into  a  mold,  and  chill  it.  The  marmalade 
may  be  used  to  garnish  the  pudding  in- 
stead of  being  molded  into  it. 

JELLIED  APPLES 

1%  Tablespoons  Granulated  Gelatine 
Yz  Cup  Cold  Water 
1  Quart  Cooked  Apples,  Pared  and  Quar- 
tered 
V/z  Cup  Cold  Water 
1  Cup  Corn  Syrup  (light) 
Hot  Water 
Ya  Teaspoon  Ginger 
Yz  Teaspoon  Cinnamon 
1  Slice  Lemon 
1  1-3  Tablespoons  Lemon  Juice 
'/i  Teaspoon  grated   Lemon  Rind 

Soak  the  gelatine  in  ^  cup  cold  water 
for  10  minutes.  Cook  together  the  lYz 
cups  cold  water,  syrup,  spices,  and  slice 
of  lemon  for  10  minutes.  Add  apples  a 
few  at  a  time,  letting  them  cook  until 
tender,  but  not  broken.  Remove  from 
syrup  when  done  and  place  in  moulds. 
When  all  apples  are  cooked  add  hot 
syrup  to  the  soaked  gelatine,  add  enough 
hot  water  to  make  2  cups  liquid,  add 
lemon  juice  and  grated  rind;  strain,  pour 
over  apples  and  chill.  (Makes  eight 
servings.) 

CORN  MEAL  TUTTI  FRUTTI 

1  Cup  Corn  Meal  Mush 
Ya  Cup  Corn  Syrup  (light) 

1  Teaspoon  Corn  Oil 
14  Cup  Nut  Meats 

2  Tablespoons  Chopped   Dates 
■4  Cup  Lemon  Juice 

%  Tablespoon  Granulated  Gelatine 

2  Tablespoons  Cold  Water 

1   Cup   Boiling  Water 
Yz  Cup  Corn  Syrup 
Yz  Cup  Fruit 

Add  syrup,  corn  oil,  nuts,  and  chopped 
dates  to  mush.  Pour  into  the  bottom  of 
a  flat  dish,  making  a  layer  about  one  inch 


thick.  Soak  gelatine*  in  cold  water  for 
10  minutes,  add  boiling  water,  syrup  and 
lemon  juice.  Strain.  Cool,  add  fruit,  as 
shredded  oranges,  candied  cherries,  and 
sliced  bananas. 

Pour  over  chilled  mush  mixture.  Chill 
until  gelatine  becomes  firm.  Cut  into 
squares  and  serve. 

(Makes  six  servings.) 

FRUIT  DESSERTS 

BAKED  APPLES  WITHOUT  SUGAR 

Apples 
Lemon  Juice 
Raisins  or  Dates 

Core  the  apples.  Fill  the  centers  with 
raisins  or  dates  that  have  been  stewed  in 
plenty  of  water  for  about  five  minutes. 
Sprinkle  with  lemon  juice,  and  bake 
slowly.  Baste  as  water  boils  away,  with 
water  drained  from  raisins. 


APPLES  BAKED  WITH  HONEY 

Apples.  Pared  and  Cored 

Water 

Honey 

Place  apples  in  pan.  Surround  by 
equal  parts  of  honey  and  water.  Bake 
slowly,  basting  frequently. 


DELICIOUS  APPLES  BAKED 

Apples 

Apricot  Marmalade 

Pare  and  core  tart  apples.  Fill  cen- 
ters with  apricot  marmalade.  Bake  m 
covered  dish. 


FRUIT  WHIP 

1   Egg  White 
4  Tablespoons  sugar 
4  Tablespoons  Corn  Syrup 
Yz  Box  Strawberries 

or 
Yz  Can  Canned   Berries 
1  Teaspoon  Lemon  Juice 

Beat  e^g  till  stiff,  then  add  sugar  and 
syrup  gradually.  Beat  constantly.  Add 
fruit  and  flavoring.  Other  fruits  may  be 
used.  Apples,  grated  pineapple,  other 
berries,  plums,  etc. 


RICE  AND  FRUIT 


Boiled  and  Seasoned  Rice 
Any  Kind  of  Stewed  Fruit,  put  throagh 
a  sieve. 
Beat  the  rice  and  fruit  together  until 
fluffy.     Serve  with  cream  or  sauce. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

63 


BRIDE'S     COOK    BOOK 


RICE  AND  STRAWBERRY 
PUDDING 

%  Cup  of  Rice,  Cooked  and  Seasoned 
2  Tablespoons  Butter  Substitute 
2  Cups     Fresh     Strawberries     or     Other 

Fruit 
1  Cup  Sugar 
White  of  1   Egg 

Cream  butter  and  sugar.  Add  the 
fruit,  crushed.  Mix  well  and  add  the 
white  of  egg,  beaten  stiff.  Put  the  rice 
in^  the  middle  of  the  dish  and  pour  the 
mixture  around  it.     Serve  hot  or  cold. 

FRUIT  CUP 

1  Cup  Banana,  cut  up 
1  Cup  Orange,  cut  up 


1  Cup  Cherries,  pitted 
'/2  Cup  Honey 

Stir  up  the  banana,  orange,  and  cher- 
ries with  the  liquid  honey.  Garnish  with 
slices  of  comb  honey  and  serve. 

FRUIT  DELIGHT 

'/i  Cup  Strawberry  Jam 
1  Small  Can  Pineapple 

1  Egg   White 

2  Tablespoons   Pineapple 
2  Bananas 

Combine  chopped  oranges,  bananas, 
pineapples  and  nuts.  Serve  pieces  in 
fruit  juice.  Place  in  sherbet  dishes. 
Cover  top  with  meringue  made  of  egg- 
white  beaten  stiff  with  sugar. 


F»r  Flavor,   Economy,   Convenience,  use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

64 


BRIDE'S     GOOK    BOOK 


Cuts  of  Meat  and  Their  Uses. 

Every  housekeeper — in  fact  everyone  who  has  marketing  to  do — 
should  know  something  of  the  cuts  of  all  common  meats,  and  the  most 
desirable  way  of  preparing  each  for  the  table.  In  the  illustrations  below 
are  shown  the  location  of  these  cuts. 


BEEF. 

1.  Head — Not  used  for  food. 

2.  Sticking  Piece.    For  Soups,  Beef 

Tea,  Stews,  for  making  Corned 
Beef. 

3.  Neck.     For   Soups,   Stews,   Beef 

Tea,  Boiling  and  Corned  Beef. 

4.  Second  and  Third  Chuck.  Brown 

Stews,  Braising,  Steaks,  poorer 
Roasts. 

5.  First  Chuck.   For  Roasts. 

6.  First  Cut  of  Ribs.    Ror  Roasts. 

7.  Middle  Cut  of  Ribs.    For  Roasts. 

8.  Back  Ribs.    For  Roasts. 

9.  Plate  (no  bones).    Stews,  Soups, 

Corned  Beef. 

10.  Brisket.     Stews,    Brown    Stews, 

Soups,  Coming. 

11.  Butt-End  Brisket.    Soups,  Stews, 

Coming. 

12.  liolar     (no      bones.)       Corning, 

Cheap  Roasts. 

13.  Bony     end     of     Shoulder.      For 

Soups. 

14.  Shin.    For  Soups. 


15. 

16. 
17. 
18. 
19. 

20. 

21. 


Loin  (including  Tenderloin  and 
Sirloin.)  For  Roasts  and  Steaks. 
(A  choice  selection.) 

Flank  or  Skirt.  Rolled  Steaks, 
Braising,  Boiling,  Corned  Beef. 

Rump.  Roasts  and  Steaks.  (This 
should  be  cut  across  the  grain.) 


Veiny     Piece. 
Soups. 


For    Stews    and 


Rourd.    Stews,  Beef  Tea,  poorer 

Steak. 

Leg.    Soups  and  Stews. 

Tail.  For  Soups. 

22.     Pin  Bone.    For  Roasts. 

The  bones,  gristle,  tendons  and 
other  gelatinous  portions  are  good  for 
soup  stock. 


MUTTON. 
Shoulder.     For  Boiling. 
Breast.   Roast,  Stews  and  Chops, 
end     for     Roasts, 


Loin.       Best 
Chops. 

Neck.      Best 
Stews,  Pies. 


end     for    Cutlets, 


Neck.    For  Stewing  Pieces. 
Head.    Not  used. 
Loin.    For  Roasts,  Chops. 
Leg.    For  Roasts,  Boiling. 


65 


TO  FRY  FISH 

After  the  fish  is  well  cleansed,  lay  it 
on  a  folded  towel  and  dry  out  all  the 
water;  when  well  wiped  and  dry,  roll  it 
in  Indian  meal.  Have  a  thick-bottomed 
frying  pan  with  plenty  of  fat  salted  (a 
tablespoonful  of  salt  to  each  pound  of 
lard)  for  fresh  fish  which  have  not  been 
previously  salted;  let  it  become  boiling 
hot,  then  lay  the  fish  in  and  let  it  fry 
gently  until  one  side  is  a  fine,  delicate 
brown,  then  turn  the  other;  when  both 
are  done  take  it  up  carefully  and  serve 
quickly,  or  keep  it  covered  with  a  tin 
cover,  and  set  the  dish  where  it  will  keep 
hot. 

TO  BROIL  FISH 

Rub  the  bars  of  your  gridiron  with 
dripping  or  a  piece  of  beef  suet,  to  pre- 
vent the  fish  from  sticking.  Put  a  good 
piece  of  butter  substitute  into  a  dish, 
enough  salt  and  pepper  to  season  the 
fish.  Lay  the  fish  on  it  when  it  is 
broiled,  and  with  a  knife  put  the  butter 
over  every  part.     Serve  very  hot. 

TO  BAKE  FISH  WHOLE 

No.  I 

Cut  off  the  head  and  split  the  fish 
down  nearly  to  the  tail;  prepare  a  dress- 
ing of  bread,  butter  substitute,  pepper 
and  salt,  moisten  with  a  little  water. 
Fill  the  dish  with  this  dressing,  and  bind 
it  together  with  a  piece  of  string;  lay  the 
fish  on  a  bake-pan  and  pour  round  it  a 
little  water  and  melted  butter  substitute. 
Baste  frequently.  A  good-sized  fish  will 
bake  in  an  hour.  Serve  with  the  gravy  of 
the  fish. 

BAKED  FISH  No.  II 

Take  whatever  fish  may  be  desired  and 
place  in  baking  pan.  Chop  up  a  little 
onion,  garlic,  parsley  and  tomatoes  and 
spread  over  fish;  then  moisten  with  a 
little  olive  oil  and  bake  in  moderate  oven 
for  about  20  minutes.  (This  recipe  will 
be  found  very  good  for  small  sole.  Rex 
sole,  or  sandabs.)  Add  salt  and  pepper 
to  taste. 

BROILED  SALT  MACKEREL 

Freshen  by  soaking  it  over  night  in 
water,    being   careful   that   the   skin   lies 


uppermost.  In  the  morning  dry  it  with- 
out breaking,  cut  off  the  head  and  tip  of 
the  tail,  place  it  between  the  bars  of  a 
greased  fish-gridiron,  and  broil  to  a  light 
brown;  lay  it  on  a  hot  dish,  and  dress 
with  a  little  butter,  pepper,  and  lemon 
juice,  vinegar. 

BROILED  SALMON 

Cut  six  slices  of  salmon,  sprinkle  with 
salt  and  pepper,  dip  in  beaten  eggs  and 
roll  in  corn  meal.  Place  in  a  spider, 
cook  both  sides  quickly.  Drain  and  lay 
them  in  a  dish.  Garnish  them  with  a  few 
pieces  of  lemon  dipped  in  parsley 
chopped  fine  and  some  eggs  fried  in  oil. 

BOILED  SALMON 

Sew  as  many  pounds  as  desired  up  in  a 
cheese-cloth  bag,  and  boil  for  a  quarter 
of  an  hour  to  the  pound,  in  slightly 
salted  water.  When  done,  take  out  and 
lay  upon  a  dish,  being  careful  not  to 
break  the  fish. 

CREAM  SAUCE 

Prepare  a  small  cupful  of  cream  sauce, 
in  which  had  been  stirred  a  teaspoonful 
of  minced  parsley  and  the  juice  of  one- 
fourth  of  a  lemon.  Pour  over  the  salmon 
and  serve.  Garnish  with  parsley.  The 
choicest  portion  of  the  salmon  is  that  at 
the  center  and  toward  the  tail. 

BOILED  HALIBUT 

Purchase  a  thick  slice  cut  through  the 
body,  or  the  tail  piece,  which  is  consid- 
ered the  richest.  Wrap  it  in  a  floured 
cloth  and  lay  it  in  warm  water  with  salt 
in  it.  A  piece  weighing  six  pounds  should 
be  cooked  in  half  an  hour  after  the  water 
begins  to  boil.  Melted  butter  or  butter 
substitute  and  parsley  are  eaten  with  it. 
If  any  is  left,  lay  it  in  a  deep  dish  and 
sprinkle  on  it  a  little  salt,  throw  over  it 
twelve  cloves  in  some  vinegar,  and  it 
will,  when  cold,  have  much  the  flavor  of 
lobster. 

BAKED  BASS 

Make  filling  of  cracker  or  bread 
crumbs,  an  egg,  pepper,  cloves,  salt  and 
butter  substitute.  Fill  very  full,  when 
sewed  up,  grate  over  it  a  small  nutmeg, 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

66 


Dependable  Knit  Goods 


::=^^>..o«;M*i«»«»«*-^^ 


EXQUISITE,  NEW  ^'G.  &  M."  KNIT  SHOP 
AT 

GRANT  AVE.  CS,  GEARY  ST. 


LARGEST  KNITTING  MILL  IN  WEST 
SAN  FRANCISCO 

67 


UTMOST   VALUE   AND   VARIETY   IN   KNIT   GOODS 


AT  THE  "KNIT  SHOP" 


HEADQUARTERS 


FOR 


TRADE  MARK 


Underwear 


The  extent  of  our  stock  is 
amazing — there  is  no  Under- 
wear want  for  which  we  have 
not  provided — extra  value  at 
every  price. 


Baby  Knit  Wear 

Athletic  Knit  Wear 

''Gym''  Knit  Goods 

Theatrical  Knit  Goods 

KNITTED 

Bathing  Suits 

We  are  the  originators  of  the 
''California  Style"  Knitted 
Bathing  Suit.  ''G.  &  M." 
Knit  Suits  are  now  worn  all 
over  the  United  States. 


Grant  Avenue  at  Geary  Street 
68 


THE  LARGEST  STOCKS  OF  KNIT  GOODS 

FOR  MEN,  WOMEN,  CHILDREN,  INFANTS  


HEADQUARTERS 


FOR 


-Sweater  Coats- 


The  ''Knit  Shop''  is 
more  often  referred  to 
as  the  ''Sweater  Shop," 
so  well  known  is  its 
supremacy  in  this  line. 


Jersey  Sports  Suits 

and  Sports  Jackets 

Scarfs,  Toques,  ^^Tams' 

All  Knit  Specialties 


DEPENDABLE 


Hosiery 


Our  expert  knowledge  of 
yarns  enables  us  to  pro- 
vide an  assortment  of 
Hosiery  that  is  excep- 
tional —  and  the  lowest 
priced  in  town. 


TRAOe  MAilK 


SAN   FRANCISCO.  SECTION  5 


Grant  Avenue  at  Geary  Street 
69 


BACKING  THE  "KNIT  SHOP" 

IS  THE  LARGE  KNITTING  MILL  OF  THE 


lOTH  AND  MISSION  STREETS,   SAN  FRANCISCO 


Knitted  Productions 

ARE  FOR  SALE 

IN  EVERY 

IMPORTANT  CITY  IN  THE  U.  S. 

(BOTH  EAST  AND  WEST) 

AND  IN  MANY  FOREIGN  COUNTRIES 


70 


BRIDE'S     COOK    BOOK 


and  sprinkle  it  with  pounded  cracker. 
Then  pour  on  the  white  of  one  egg,  and 
a  little  melted  butter  substitute.  Bake  it 
an  hour  in  the  same  dish  in  which  it  is 
to  be  served. 

CODFISH  BALLS  WITH  RICE 

One  pine  of  codfish,  two  pints  of  pota- 
toes, one  cup  of  boiled  rice,  one  table- 
spoon of  fat,  two  beaten  eggs,  three  tea- 
spoons of  milk.  Mix  together  and  make 
into  balls  and  fry  in  deep  fat.    Serve  hot. 

TO  USE  LEFT  OVER  COOKED 
FISH 


SCALLOPED  FISH 

Free  from  skin  and  bones,  flake  it,  put 
in  greased  baking-dish  or  pan,  pour  over 
it  a  white  sauce,  then  a  second  layer  of 
fish,  then  sauce  to  moisten.  Cover  the 
top  with  greased  bread  crumbs  (stale) 
and  bake  until  the  crumbs  are  brown. 

FISH  IN  POTATO  BORDER 

Warm  up  some  left-over  fish  in  white 
sauce,  mash  potatoes  lightly,  and  make 
a  border  of  them,  leaving  the  center  for 
the  fish.  Pour  the  warmed  up  fish  in  the 
center,  sprinkle  greased  crumbs  lightly 
over  the  whole,  and  set  high  in  the  oven 
till  brown. 

FISH  A  LA  CREME 

4  to  6  Pounds  of  Fish 

1  Cup  Bread    Crumbs    Moistened    in 
1-3  Cup  IVIelted  Fat 

1-1'/2  Pints  of  Cream  Sauce 

2  Tablespoons  Grated  Cheese 

Make  as  for  scalloped  dish,  using  the 
bread  crumbs  to  spread  over  the  top 
after  combining  them  with  the  grated 
cheese.  Brown  in  oven.  ^  Do  not  mash 
the  fish  or  get  it  too  moist. 

CASSEROLE  OF  FISH  AND  RICE 

Contributed  by  Grosjean  Rice  Com- 
pany. 

2  IVIInced   Coolced   Fish 
J4  Teaspoon  Pepper 
Salt 
1  Tablespoon   Parsley 
14  Teaspoon  Scraped  Onion 
1  Egg 
*A  Cup  Crumbs 

Stock  to  Moisten 
4  Cups  Cooked  Rice 

Line  buttered  dish  with  cooked  rice, 
put  fish  mixture  in  center,  and  cover 
with  rice.  Steam  40  minutes.  Serve  with 
tomato  sauce. 


FISH  AND  CEREAL  OMELET 


3  Egg   Yolks 

3  Tablespoons   Hot  Water  . 
>4  Teaspoonful  Salt 
Dash  of  Pepper 
1/2  Cupful  Cooked  Cereals 

3  Egg  Whites 

1  Cupful  Left-over  Fish  in  White  Sauce 

Beat  egg  yolks  until  thick  and  lemon 
colored;  add  hot  water  and  seasoning; 
then  fold  in  the  stiffly  beaten  whites. 
Pour  mixture  into  a  hot,  greased  skillet 
or  omelet  pan  and  cook  slowly  until 
lightly  browned  underneath,  turning  the 
skillet  around  frequently,  that  it  may 
brown  evenly.  Set  in  the  oven  to  finish 
cooking  the  top.  It  is  done  when  rather 
firm   to   a  light   pressure   of   the   finger. 

With  a  sharp  knife  make  a  two-inch 
cut  across  each  side.  Remove  to  a  hot 
platter;  on  one-half  spread  the  mixture 
of  cooked  cereal  and  fish,  well  seasoned; 
fold  over  the  omelet  at  the  cut  edges 
and  serve  at  once.  A  creamed  fish  sauce 
may  be  poured  over  the  entire  omelet  if 
preferred. 

SPICED  FISH 

2  Cupfuls  Cooked  Flaked  Fish 

1  Cupful  Cooked  Oats 

2  Teaspoons  Sage 
Yz  Teaspoon  Savory 
'/j  Teaspoon  Thyme 

Pinch  of  Sweet  Marjoram 
Salt  and   Pepper  to  Taste 

1  Tablespoon  Melted  Fat 

■4  Cup  Fine  Cracker  Crumbs 

Mix,  form  into  flat  or  oblong  sausages, 
roll  in  crumbs  and  brown  in  the  oven, 
basting  with  drippings,  or  saute  in  drip- 
pings. 

SALMON  LOAF 

2  Cupfuls  Salmon 

1  Cupful  Cooked  Hominy  Grits 
1  Cupful  Bread  Crumbs 
1  Teaspoon  Salt 
•4  Teaspoon  Pepper 

1  Tablespoon   Drippings  or  Salmon  Oil 

2  Tablespoons    Minced    Onion    Juice    and 

Grated  Rind  of  Half  a  Lemon 

1  Minced  Green  Pepper 

2  Cupfuls  of  White  Sauce 

Mix  together  all  ingredients  but  white 
sauce.  Make  sauce  as  follows:  Melt  one 
tablespoonful  fat,  stir  in  three  table- 
spoonfuls  rice  flour,  add  gradually 
two  cupfuls  milk,  stirring  and  cook- 
ing until  thick.  Mix  with  salmon  mix- 
ture; turn  into  a  greased  bread  pan,  cover 
the  top  with  oiled  crumbs  and  bake  in 
moderate  oven  about  forty  minutes. 


For  Flavor,   Economy,   Convenience,   use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

71 


BRIDE'S     COOK    BOOK 


SKATE 

Take  enough  skate,  according  to  your 
needs,  and  put  in  pot  of  boiling  water 
with  plenty  of  salt.  Boil  for  about  20 
minutes,  then  take  skate  out  and  place 
in  a  large  platter;  chop  up  a  little  garlic 
and  parsley  and  sprinkle  over  fish;  then 
season  with  paprika  and  a  little  vinegar 
and  serve  with  pieces  of  lemon. 

SKATE  FISH— INDIAN  STYLE 

Chop  onion,  garlic,  little  bacon,  curry 
powder;  add  little  water  and  fry  in  pan 
until  onion  is  brown.  Take  pieces  of 
skate  and  place  in  stewing  pot,  then  add 
ingredients  to  fish  and  let  cook  about  15 
minutes,  slow  fire. 

USING  FRESH  FISH 


FISH  LOAF 

1»/2  Cups  Fish  Finely  Flaked 

(1    can    Salmon    may   be   used)   or  any 

white  meat  fish  is  good 
Seasonings 

1  Cup  Stale  Bread  Crumbs 

2  Weil  Beaten  Eggs 
Vz  Cup  Mill< 

Tomato     Sauce     or    Vegetable     Cream 
Sauce 

Combine  the  fish,  bread  crumbs,  eggs 
and  milk.  Season  with  salt,  pepper,  pars- 
ley (finely  chopped)  and  lemon  juice. 
Fill  a  greased  bread  pan  or  mould.  Steam 
or  bake  thirty  minutes.  Serve  with  the 
hot  tomato  sauce,  or  the  cream  sauce  in 
which  may  be  cooked  any  left  over  vege- 
tables, such  as  peas,  carrots,  string  beans 
or  asparagus. 

CRIMPED  FISH 

Soak  slices  of  any  firm  white  fresh  fish 
in  very  strong  salted  water.  Then  put 
them  into  boiling  salted  water  enough  to 
cover,  to  which  has  been  added  two  table- 
spoons of  vinegar,  boil  ten  minutes. 
Drain,  arrange  on  a  platter;  remove  the 
skin  and  bones.  Serve  hot  with  any  good 
sauce,  or  cold  with  mayonnaise  dressing 
or  tartar  sauce. 

HAKE  AU  GRATIN 

Take  baking  pan.  Add  a  little  oil  or 
butter.  Have  hake  split.  Lay  in  pan. 
Chop  up  one  onion,  little  garlic,  tomato 
an'd  spread  over  fish.  Sprinkle  a  few 
bread  crumbs  with  a  little  thyme  over 
fish.  Take  small  pieces  of  butter  and 
distribute  on  crumbs  in  dififerent  parts  of 
fish.  Put  in  oven  and  let  bake  about  15 
minutes.  If  fish  looks  as  if  it  is  cooking 
dry,  add  a  little  water.  Season  with  salt 
and  pepper  to  suit.     Moderate  oven. 


SOLE,  STEWED  FAMILY  STYLE 

Take  a  large  sole.  Cut  in  pieces  to 
suit.  Take  a  pot;  add  a  little  oil  or  but- 
ter. Chop  up  one  onion  and  brown  a 
little  in  pot.  Put  in  sole  and  cook  until 
^yarm.  Add  a  little  white  wine  and  a 
little  tomato  and  parsley  chopped  up, 
also  boiled  potatoes  cut  in  pieces  to  suit. 
Season  with  salt  and  pepper  to  taste. 
Add  a  little  water;  cook  ten  minutes  and 
serve.    Slow  fire. 

BROILED  HERRING  with 
ANCHOVY  SAUCE 

Take  herrings,  dip  in  oil  or  melted  but- 
ter, season  with  salt  and  pepper  and 
broil.  While  fish  are  broiling,  take  small 
jar  of  Anchovy  paste,  dissolve  in  pan 
with  butter,  chopped  parsley  and  juice  of 
one  lemon  till  warm,  then  spread  sauce 
on  fish  and  serve. 

CIOPPINO— (Italian  Fish  Stew) 

Two  pounds  of  fish  together  with  in- 
gredients in  this  recipe  will  be  enough 
for  four  to  five  people.  Use  a  solid,  firm 
fish,  such  a  large  sole,  striped  bass,  chili 
pepper.  Barracuda  or  rock  cod.  Do  not 
use  salmon  or  halibut. 

Take  one  good  sized  onion;  chop  up 
fine;  put  in  pot  with  a  little  olive  oil  or 
butter  and  cook  to  a  golden  brown.  Take 
pot  off  fire  and  add  a  little  chopped  pars- 
ley and  garlic  and  then  let  cook  about 
five  minutes  with  slow  fire,  then  take  pot 
oflF  fire  and  place  fish  in  pot,  piece  by 
piece,  about  an  inch  thick,  and  add  four 
medium  sized,  good,  ripe  tomatoes, 
chopped  up  or  canned  tomatoes  to  equal 
same;  stir  gently  so  as  to  mix  ingredients 
with  fish.  Put  on  stove  again  and  let 
cook  twenty  to  twenty-five  minutes  with 
moderate  fire.  Season  with  salt  and 
pepper  to  your  own  taste.  Do  not  stir 
fish  while  cooking. 

(To  be  cooked  in  a  pot  that  is  used  for 
boiling  or  stewing.) 

CREAMED  CODFISH 

2  Tablespoons  Butter 
2  Teaspoons  Cornstarch 
1  Cup  Dessicated  Codfish 
Yz  Cup  Cream 
Pepper  to  Taste 

Soak  the  codfish  for  one  hour  in  warm 
water.  Cook  the  butter  and  cornstarch 
together,  add  the  codfish,  and  stir  con- 
stantly. Stir  in  the  cream  and  add  a 
little  pepper.  Simmer  ten  minutes,  stir- 
ring constantly. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

72 


Shell  Fish 


CREAMED  CLAMS  AND  CELERY 
ON  HOMINY  TOAST 

(This  saves  bread  toast.) 

Use  left-over  hominy  grits  or  prepare 
fresh  hominy.  When  cooked,  turn  into 
a  bread  pan  and  when  cold  cut  into 
slices  like  toast.  Brown  on  both  sides  in 
a  little  cooking  oil.  Cook  one  cupful 
diced  celery  in  two  cupfuls  of  water  un- 
til almost  tender  and  the  liquid  is  re- 
duced to  about  one-half  cupful.  Melt 
two  tablespoonfuls  butter  substitute,  stir 
in  three  tablespoonfuls  flour  or  barley 
flour  (or  one  and  one-half  tablespoon- 
fuls cornstarch)  and  when  smooth,  add 
gradually,  stirring  constantly,  one  and 
one-half  cupfuls  milk.  When  beginning 
to  thicken,  add  gradually  the  celery 
water  and  liquor  from  a  can  of  minced 
or  whole  clams.  Cook  and  stir  until 
thickened.  Add  clams  and  celery,  season 
highly  with  salt,  pepper  and  a  little 
paprika  and  pour  over  the  browned  hom- 
iny slices. 

LOBSTER  PATTIES 

Cut  into  small  pieces  tail  part,  two 
boiled  lobsters.  Season  well  with  pep- 
per, salt  and  a  little  lemon  juice.  Dis- 
solve two  tablespoons  cornstarch  in  a 
little  cold  milk,  and  turn  into  one  pint 
of  boiling  milk.  After  it  has  thickened 
add  butter  and  cook  until  quite  thick. 
Stir  lobster  into  this  mixture  and  heat 
through.  Fill  patty  shells  which  have 
been  heated. 

CREAMED  OYSTERS 

1  Pint  Oysters 

Vt.  Cup  Beef  Stock 

2  Tablespoons  Cornstarch 

3  Tablespoons  Butter 
V^  Teaspoon  Salt 

Pepper  to  Taste 
1  Teaspoon  Worcestershire  Sauce 
Few  Drops  Onion 

Rinse  the  oysters  and  drain.  Strain 
the  oyster  liquor  and  cook  the  oysters 
in  it  till  the  edges  begin  to  curl.  Make 
a  sauce  of  the  butter,  cornstarch,  beef 
stock,  and  half  cup  of  the  oyster  liquor. 
Season.  Add  the  oysters,  cook  about 
one  minute  and  serve  in  patties. 


SPANISH  SHRIMPS 

2  Tomatoes 
Vz  Onion 

Vz  Teaspoon  Sugar 
Vz  Chopped  Chili 

1   Cup  Boiled   Rice 

4  Tablespoon  Grated  Swiss  Cheese 

1  Cup  Cooked  Shrimps 

Fry  the  tomatoes  and  onion  together, 
season  with  pepper  and  salt,  add  the 
sugar  and  chili;  mix  all  with  the  rice,  add 
the  cheese  and  shrimps. 

Cook  on  back  of  stove  half  an  hour. 
Very  good  either  hot  or  cold. 

FANCY  FRY  FOR  BRIDE  AND 
GROOM 

Fry  one  dozen  Eastern  oysters;  beat 
four  eggs,  put  in  pan  with  oysters,  and 
cook  together;  serve  on  buttered  toast. 

FANCY  ROAST 

Cook  one  dozen  Eastern  oysters  in 
their  own  juice;  add  butter,  pepper,  salt, 
and  one-half  teacup  of  catsup;  let  it 
come  to  a  boil;  serve  in  hot  dish  on  but- 
tered toast. 


PEPPER  ROAST 

Follow  recipe  for  Fancy  Roast,  adding 
to  it  a  tablespoonful  of  green  peppers 
chopped  very  fine. 

KIRKPATRICK 

Take  large  fresh  shell  oysters,  pour 
Creole  Sauce  over  oysters  in  the  shell, 
sprinkle  with  grated  Parmesan  cheese; 
lay  a  thin  strip  of  bacon  over  each 
oyster,  and  bake  in  oven  about  three 
minutes. 

ESCALLOPED  OYSTERS 

Dip  oysters  in  corn  meal;  put  back  in 
shell,  pour  a  little  drawn  butter  over 
them,  and  lay  a  small  strip  of  bacon  on 
top  of  each  oyster.  Bake  three  minutes, 
and  serve  in  shell. 

HANGTOWN  FRY 

Spread  flat  omelette  with  thin  broiled 
bacon,  cover  with  fried  oysters. 


For  Flavor,   Economy,   Convenience,  use  WINTO  CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

73 


BRIDE'S    COOK    BOOK 


BLUE  POINT  ROYAL,  CHAMPAGNE 
SAUCE 

Take  one  small  onion,  one  clove  of  gar- 
lic chopped  very  fine,  one-quarter  can  of 
French  mushrooms  cut  in  quarters,  add 
brown  beef  gravy,  and  braize  in  pan 
for  five  minutes;  thickening  with  a  little 
cornstarch.  Place  oysters  in  their  own 
juice,  and  let  come  to  a  boil.  Put  oys- 
ters, juice  and  sauce  together,  and  boil 
for  three  minutes.  Season  with  salt  and 
pepper,  then  add  brandy,  claret,  sherry, 
and    white    wine,    one    tablespoonful    of 


each;     sprinkle    with    chopped    parsley, 
pour  over  buttered  toast,  and  serve  hot. 

OYSTERS  POULETTE 

Let  oysters  come  to  a  boil  in  their 
own  juice,  cook  about  three  minutes. 
Pour  Poulette  sauce  over  them. 

LOBSTER  NEWBURG 

Remove  boiled  lobster  meat  from 
shell,  and  cut  into  squares  of  an  inch  or 
less.    Pour  Ncwburg  sauce  over  them. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

74 


Stuffings 


(Eeither  of  the  following  two  recipes 
will  conserve  bread,  usually  the  founda- 
tion of  stuffings.)  ^ 

STUFFINGS  FOR  TURKEYS 
(Turkish  Stuffing) 

1  Cup  Rice 

1  Dozen  French  Chestnuts 
•4  Cup  Shortening 
•/a  Ounce  Almonds 

!4  Teaspoon    each    of    Salt,    Paprika    and 
Ground  Cinnamon 

Wash  the  rice  and  cook  until  half  done 
in  boiling,  salted  water;  drain,  add  the 
entire  ingredients,  the  chestnuts,  which 
have  been  cooked  and  cut  into  small 
pieces,  the  almonds  blanched  and 
chopped. 

TURKEY  STUFFING 

(St.  James) 

Chop  together  the  liver  of  the  turkey 
and  one  small  onion;  stir  these  in  a 
sauce  pan  over  the  fire,  but  do  not  brown, 
for  about  ten  minutes;  then  mix  the  con- 
tents into  a  pound  of  sausage  meat. 
When  thoroughly  mixed,  add  about  two 
dozen  whole  chestnuts  which  have  been 
shelled,  blanched  and  cooked  until  tender 
in  boiling,  salted  water. 

ROAST  GOOSE  OR  DUCK 

STUFFING 

Four  onions,  .four  apples,  four  leaves 
each  of  sage  and  thyme;  fry  these  in  two 
tablespoons  of  fat  till  brown;  add  boiled 
rice  until  of  a  desired  stiffness.  Season 
with  salt,  pepper  and  cayenne. 

LAMB  AND  VEAL  STUFFING 

Three  cups  stale  bread  crumbs,  three 
onions  chopped  fine,  one  teaspoon  salt, 
one-half  teaspoon  white  pepper,  two 
tablespoons  chopped  parsley,  one-half 
cup  melted  suet. 

POULTRY  STUFFING 

One  quart  stale  bread  crumbs,  salt, 
pepper,  and  powdered  thyme  to  season 
highly,  one-half  cup  melted  butter  sub- 
stitute. 


CHESTNUT  STUFFING  FOR 
POULTRY 

One  pint  fine  bread  crumbs,  one  pint 
shelled  and  boiled  French  chestnuts 
chopped  fine,  salt,  pepper  and  chopped 
parsley  to  season,  one-half  cup  melted 
butter  substitute. 

OYSTER  STUFFING  FOR  POULTRY 

Substitute  small  raw  oysters,  picked 
and  washed,  for  chestnuts  in  above 
recipe. 

CELERY  STUFFING 

Substitute  finely  cut  celery  for  chest- 
nuts. 

STUFFING  FOR  TOMATOES, 
GREEN  PEPPERS,  ETC. 

One  cup  dry  bread  crumbs,  one-third 
teaspoonful  salt,  one-quarter  teaspoon 
pepper,  one  teaspoon  onion  juice,  one 
tablespoon  chopped  parsley,  two  table- 
spoons melted  butter  substitute.  Hominy, 
rice,  or  other  cooked  cereal  may  take  the 
place  of  crumbs. 

STUFFING  FOR  PORK 

Three  large  onions  parboiled  and 
chopped,  two  cups  fine  bread  crumbs, 
two  tablespoons  powdered  sage,  two 
tablespoons  melted  butter  substitute,  or 
pork  fat,  salt  and  pepper  to  taste. 

SAGE  STUFFING  FOR  GEESE  AND 
DUCKS 

Two  chopped  onions,  two  cups  mashed 
potatoes,  one  cup  bread  crumbs,  salt, 
pepper,  and  powdered  sage  to  taste. 

POULTRY,  FISH  OR  MOCK  DUCK 
STUFFING 

Contributed   by  Albers    Bros.    Milling 

Company. 


2  Cupfuls  Cooked  Oats  (cold) 

2  Cupfuls  Dry  Crumbs  (Cornmeal, 
Crumbs  especially  good) 

1  Tablespoonful  Minced  Onion 

1  Teaspoon  Salt 
Vz  Teaspoon   Pepper 

1  Tablespoon  Sage 
•/2  Tablespoon  Savory 
'/2  Cupful  Fat 
Mix  well  and  use  for  stuffing. 


Bread 


For  Flavor,   Economy,   Convenience,  use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

75 


ESSENTIALS  FOR  GOOD  SALADS 

1.  All  material  for  the  szblad  should 
be  thoroughly  dried  and  thoroughly- 
chilled.     The  greens  in  it  must  be  crisp. 

2.  The  dressings  should  be  neither 
oily  nor  acid,  but  carefully  proportioned 
and  blended. 


DRESSINGS  FOR  SALADS 

COOKED  SALAD  DRESSING 

1-3  Cups  each  Vinegar,  Water,  and  Milk 
1  Teaspoon     each     Sugar,     Mustard     and 
Salt 

1  Tablespoon  each  Butter  and  Cornstarch 
Yolk  1   Egg 

A  Little  Cayenne 

Heat  milk  and  water  boiling  hot.  Mix 
salt,  sugar,  cornstarch,  and  mustard. 
Add  to  milk  and  when  it  boils  add  vine- 
gar. 

When  boiling  add  yolk  of  egg  and  stir 
a  moment.  Add  butter  and  use  hot  for 
potato  salad,  and  cold  for  other  sorts. 

FRENCH  DRESSING 

Yz  Teaspoon  Salt 
•/4  Teaspoon  Pepper 

2  Tablespoons  Vinegar 
4  Tablespoons  Salad  Oil 

French  dressing  is  chiefly  used  for  un- 
cooked vegetables  and  for  marinating 
cooked  salad  materials. 

Mix  ingredients  and  stir  until  well 
blended. 

VARIATIONS    OF   FRENCH 
DRESSING 

French  dressing  with  the  addition  of 
any  of  the  following: 

Horseradish 

Pimento 

Chives 

Beets,  Finely  Chopped 

Parsley 

Whipped  Cream 

Fruit  Juice  in  Place  of  Vinegar 

Raspberry,  Vinegar,  or  Tarragon,  used 

in  Place  of  Cider  Vinegar 
Roquefort  Cheese 
Chili  Sauce 

Hard -cooked  Egg,  Minced 
Green    Pepper 
Celery,  Finely  Chopped 
Hazel  Nuts 
Pecans 

English  Walnuts 
Water  Cress 
Pepper  Grass 


Lettuce  when  washed,  drained  and 
chilled  is  delicious  when  served  with 
French  dressing,  or  any  of  the  above 
variations   of  French  dressing. 

MAYONNAISE  DRESSING 

1   Egg  Yolk 

1  Teaspoon  Sugar 
Yz  Teaspoon  Salt 
!/4  Teaspoon   Mustard 
'/s  Teaspoon  Paprika 
V/z  Tablespoon  Lemon  Juice 
%  Cup  Salad  Oil 

Beat  yolk  of  egg.  Add  dry  ingredi- 
ents and  blend.  Add  acid  and  beat  thor- 
oughly. Add  oil  gradually,  about  one- 
fourth  teaspoon  at  a  time  until  two  table- 
spoons are  used,  then  add  oil  more  rap- 
idly and  continue  beating  until  the  dress- 
ing is  thick  and  creamy. 

VARIATIONS    OF    MAYONNAISE 
DRESSING 

Mayonnaise  dressing  with  the  addi- 
tion of  any  of  the  following: 

Beaten  White  of  Egg 

Fruit  Juice  in  Place  of  Vinegar 

Green  Pepper,  Chopped  Olives 

Raspberry  Vinegar 

Whipped    Cream 

Chili  Sauce 

Pimento  Minced   (Puree) 

Chives 

Tabasco  Sauce 

Sardines  Reduced  to  a  Paste 

SUGGESTIONS    FOR    COMBINA- 
TIONS FOR  SALADS 

Fruits  and  vegetables  may  be  cut  in 
cubes,  balls,  shredded,  or  fancy  shapes. 
They  should  be  marinated  with  French 
dressing  and  allowed  to  stand  for  half 
an  hour  before  placing  on  lettuce  leaves 
or  adding  mayonnaise  (if  it  is  to  be 
used).  Containers  for  these  may  be 
made  of  orange  or  lemon  rind,  apples, 
peppers,  tomatoes,  peaches,  pears,  cab- 
bage leaves,  lettuce  hearts,  whole  cab- 
bage, beet  shells,  cucumbers,  romaine 
leaves. 

Vegetables 

Carrots,   Peas 

Beets,  Potato 

Beets,  Peas 

Beets,  Stuffed  with  Cabbage 

Tomatoes      and      Cucumbers      (French 

dressing) 
Tomatoes    and    String    Beans    (French 

Dressing 
Tomatoes  and  Asparagus 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table   Syrup 
Your  Grocer  will  have  it — ask  for  it. 

76 


jffrankltn   l|osyttal 


SITUATED  350  FEET  ABOVE 
SAN  FRANCISCO  BAY,  WITHIN  A 
SEVEN  ACRE  PARK  AND  GARDEN. 

LARGE  SUNNY  ROOMS.  FIVE 
OPERATING  ROOMS.  EQUIPMENT 
UNSURPASSED.  X-RAY  AND  SPE- 
CIAL MATERNITY  DEPARTMENT. 


FOR    FURTHER    INFORMATION    ADDRESS 


Jranklttt  Ifn^pttal 

14th  and  Noe  Streets 

SAN  FRANCISCO  CALIFORNIA 


77 


BRIBERS  .COOK    BOOK 


Artichoke     Bottoms,     Grapefruit     and       SARDINE  SALAD 
Pimento 

(Macedone     Salad)     Turnips,     Carrots, 
Potatoes,  Peas  and  Beans 

Fruits 

Apple,  Water  Cress 

Peach    Halves   Filled   with    Mayonnaise 
and  Nuts 

Peach  Halves  Stuck  with  Almonds  cov- 
ered with  Mayonnaise 

Fresh  Apricots,  Almonds,  or  Pine  Nuts 

Pineapple,     White     Cherries,     Orange, 
Grapefruit 

Apple,  Celery  and  Dates 

Apple,  Celery,  Nut  Meats 

Bananas  and  Peanuts  or  Nuts 

Apples,  Grapes  and  Walnuts 

Pineapple  and  Cream  Cheese 

Pineapple,  Tomatoes  and  Cream  Cheese 

Grapefruit,  Oranges,  White  Grapes 

Canned  Cherries  and  Nuts 

Apples,  Cream  Cheese.  Pimento 


1   Head   Lettuce 
1  Can  Sardines 
Celery    Stalks,    Small    Pickles,    Stuffed 
Olives,  Mayonnaise,  Paprika 

Break  fish  in  pieces  with  silver  fork. 
Add  mayonnaise  to  the  other  ingredients 
and  toss  the  whole  lightly  together  with 
a  fork.  Serve  in  tomato  cups  or  on  let- 
tuce leaves  with  mayonnaise  and  olives. 

SARDINE  AND  KUG   SALAD 


BEET  AND  CELERY  SALAD 

Boiled  Beets 
Celery 
Lettuce 
Mayonnaise 

Scoop  out  inside  of  beets;  cut  celery 
into  small  bits  and  mix  with  mayon- 
naise. Fill  beets  with  mixture  and  set 
them  in  ice  until  very  cold.  Serve  on 
crisp  lettuce  leaves. 

TOMATO  ASPIC  SALAD 

1  Can  Tomatoes 
1/2  Box  Gelatine 
1/2  Teaspoon  Onion  Juice 

1  Teaspoon  Sugar 

Bay  Leaf,  Parsley,  Salt,  White  Pepper 
Mayonnaise 

Drain  liquor  from  tomatoes,  soak  gel- 
atine one-half  hour  in  cup  of  cold  water. 
Put  tomato  liquor  into  a  sauce  pan 
with  the  bay  leaf,  onion  juice  and  sprig 
of  parsley,  seasoning  with  the  salt  and 
pepper.  Bring  to  a  boil;  simmer  twenty 
minutes.  Stir  in  the  gelatine,  add  the 
sugar.  As  soon  as  dissolved  strain 
through  a  flannel  jelly  bag.  Pour  into 
wet  melon  or  border  mold;  set  in  a  cold 
place  to  form.  When  stiff  turn  out  on 
platter,  garnish  with  lettuce  leaves  and 
pour  mayonnaise  over  it. 

FRUIT  SALAD 

Yz  Cup  Chopped  Walnuts 

2  Apples,  Sliced  Thin 
Yz  Cup  Chopped  Celery 

Mix    with    lettuce    leaves 
with  cooked  salad  dressing. 

EGG  SALAD 

6  Eggs 

1  Doz.  Potatoes 

Onion 

Cooked  Salad   Dressing 

Boil  eggs  until  very  mealy.  Boil  pota- 
toes, cut  in  dice  and  add  few  slices  of 
onion.  Put  in  layers  alternately,  and 
pour  over  the  dressing. 


2  Large  Sardines 
Lettuce  Leaves 
Hard  Boiled  Egg 
Mayonnaise 
Olives 


Place  fish  on  lettuce  leaves,  slice  over 
the  hard  boiled  egg  and  serve  with  a  few 
ripe  olives.    This  is  for  one  person. 

CUCUMBER  AND  SARDINE  SALAD 


2  Fish 
Lettuce 

Sliced  Cucumbers 
Mayonnaise 

Place  sliced  cucumbers  on  the  lettuce 
leaves,  on  this  the  fish,  and  cover  with 
the  mayonnaise.     One  person. 

CHICKEN  SALAD 

Chicken,  Cold,  cut  in  dice 

Celery 

Salt,   Pepper 

French  Dressing 

Mayonnaise 

Add  the  celery,  cut  fine,  to  the  chicken 
and  season  with  salt  and  pepper.  Mix 
with  French  dressing  and  set  aside  for 
an  hour.  Before  serving  stir  in  some 
mayonnaise,  slightly  thinned  with 
French  dressing  or  lemon  juice,  arrange 
on  lettuce  leaves  and  cover  with  thick 
mayonnaise. 


and    serve      CRAB  SALAD 


1  Pint  Crab  Meat 

2  Stalks  Celery 

1   Egg,  hard  boiled 

Lettuce 
1  Tomato,  chopped  fine 

Salt,  Pepper,  Vinegar 

Mayonnaise 

Cut  meat,  celery,  tomato  and  egg  fiiie; 
season  with  salt,  pepper  and  vinegar. 
Stir  in  salad  bowl,  garnish  with  lettuce 
leaves  and  dress  with  the  mayonnaise. 


For  Flavor,   Economy,   Convenience,  use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

78 


BRIDE'S    COOK    BOOK 


LOBSTER  SALAD 

1  Lobster 

2  Tablespoons  Vinegar 
Lettuce 
Mayonnaise 

2  Tablespoons  Oil 
Vz  Teaspoon  Salt 

Vz  Teaspoon  Pepper 

Cut  the  lobster  in  small  squares;  sea- 
son with  the  vinegar,  salt,  pepper  and 
oil  and  let  stand  in  cool  place  for  an 
hour.  Line  the  salad  bowl  with  crisp 
lettuce  leaves,  and  after  mixing  the  lob- 
ster with  the  mayonnaise  place  in  bowl 
on  the  leaves. 

SALMON  SALAD 

Salmon,  boned,  skinned 
French  Dressing 

Drain  off  liquid,  pick  up  the  fish  and 
mix  with  the  dressing  or  thin  mayon- 
naise, set  away  for  an  hour  and  proceed 
as  with  lobster  salad.  Other  fish  salads 
may  be  prepared  the  same  way. 

COLD  SLAW 

1  White  Cabbage  (small) 
1  Tablespoon  Oil 
4  Tablespoons  Vinegar 
1  Teaspoon  Mustard 
Salt,  Sugar.  Pepper 

3  Tablespoons  Minced  Celery 

Shred  the  cabbage.  Prepare  a  dress- 
ing from  the  other  ingredients  and  toss 
up  well.     Serve  in  a  glass  bowl. 

LILY  SALAD 

Hard  Boiled  Eggs 
French  Dressing 
Grated  Cheese 
Salt,  Pepper 

Place  shelled,  hard  boiled  eggs  in  cold 
salt  water  for  one  hour.  Wipe  dry,  cut 
a  thin  slice  from  the  large  end  of  eggs, 


then  with  sharp  kpife,  directing  stroke 
from  the  small  end  downward;  cut 
whites  into  sections  like  petals  of  water 
lilies.  Mash  yolks  of  eggs,  mix  with 
equal  quantity  of  the  grated  cheese, 
moisten  with  the  dressing,  add  salt  and 
pepper,  and  arrange  on  lettuce  leaves  to 
simulate  center  of  lily,  arranging  the 
whites  for  petals. 

CELERY  SALAD 

2  Bunches  Celery 
1  Tablespoon  Oil 
1  Teaspoon  Sugar 
Salt,  Pepper 

Wash  and  scrape  celery  and  lay  in  ice 
cold  water  for  several  hours.  Cut  into 
inch  lengths  and  add  a  dressing  made 
from  the  other  ingredients.     Stir  well. 

A  DELICIOUS  SALAD  FOR 
STUFFED  PEPPERS 

1  Can  Sardines 

2  Tablespoons  Pickles,  Chopped 
2  Tablespoons  Olives,  Chopped 

Mayonnaise 
Salt  and  Pepper 

Pick  sardines  into  fine  pieces;  mix 
other  ingredients  with  them.  Remove 
the  stem  end,  seeds  and  membrane  and 
soak  in  salt  water.  Drain  the  peppers 
dry  and  fill  with  salad.  Garnish  with 
lettuce  leaves  and  olives. 

BEET  AND  CELERY  SALAD 

Fresh 

Beets 

Celery 

Mayonnaise  ' 

Lettuce  Leaves 

Scoop  out  inside  of  beets  boiled,  cut 
the  celery  into  bits  and  mix  with  the 
mayonnaise;  fill  the  beets  with  this  mix- 
ture and  set  in  the  ice  until  very  cold. 
Garnish  with  lettuce  leaves  and  serve. 


For  Flavor,  Economy,  Convenience,  use  WINTO  CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

79 


HOW  TO  SELECT  POULTRY 

In  selecting  poultry  full-grown  fowls 
have  the  best  flavor,  provided  they  are 
young.  The  age  may  be  determined  by 
turning  the  wing  backward — if  it  yields, 
it  is  tender.  The  same  is  true  if  the  skin 
on  the  leg  is  readily  broken.  Older 
poultry  makes  the  best  soup.  The  in- 
testines should  be  removed  at  once,  but 
frequently  in  shipping  they  are  left  in 
and,  hence,  when  removed,  the  fowl 
needs  washing  in  several  waters.  The 
next  to  the  last  water  should  contain  a 
half  teaspoon  of  baking  soda,  which 
sweetens  and  renders  all  more  whole- 
some. The  giblets  are  the  gizzard, 
heart,  liver  and  neck. 


ROAST  TURKEY 

Carefully  pluck  the  bird  and  singe  off 
the  down  with  lighted  paper;  break  the 
leg  bone  close  to  the  foot,  hang  up  the 
bird  and  draw  out  the  strings  of  the 
thigh.  Never  cut  the  breast;  make  a 
small  slit  down  the  back  of  the  neck 
and  take  out  the  crop  that  way,  then  cut 
the  neck  bone  close,  and  after  the  bird 
is  stuffed  the  skin  can  be  turned  over 
the  back  and  the  crop  will  look  full  and 
round.  Cut  around  the  vent,  making  the 
hole  as  small  as  possible,  and  draw 
carefully,  taking  care  that  the  gall  bag 
and  the  intestines  joining  the  gizzard  are 
not  broken.  Open  the  gizzard,  take  out 
the  contents  and  detach  the  liver  from 
the  gall  bladder.  The  liver,  gizzard  and 
heart,  if  used  in  the  gravy,  will  need  to 
be  boiled  an  hour  and  a  half  and  chopped 
as  fine  as  possible.  Wash  the  turkey 
and  wipe  thoroughly  dry,  inside  and  oiit; 
then  fill  the  inside  with  stuffing,  and  sew 
the  skin  of  the  neck  over  the  back.  Sew 
up  the  opening  at  the  vent,  then  run  a 
long  skewer  into  the  pinion  and  thigh 
through  the  body,  passing  it  through  the 
opposite  pinion  and  thigh.  Put  a  skewer 
in  the  small  part  of  the  leg,  close  on  the 
outside  and  push  it  through.  Pass  a 
string  over  the  points  of  the  skewers 
and  tie  it  securely  at  the  back. 


Sprinkle  well  with  barley  flour,  coyer 
the  breast  with  nicely-buttered^  white 
paper,  place  on  a  grating  in  the  dripping- 
pan  and  put  in  the  oven  to  roast.  Baste 
every  fifteen  minutes — a  few  times  with 
butter  and  water,  and  then  with  the 
gravy  in  the  dripping-pan.  Do  not  have 
too  hot  an  oven.  A  turkey  weighing  ten 
pounds  will  require  three  hours  to  bake. 

ROAST  GOOSE 

Get  a  goose  that  is  not  more  than  eight 
months  old,  and  the  fatter  it  is  the  more 
juicy  the  meat.  The  dressing  should  be 
made  of  three  pints  of  bread  crumbs,  six 
ounces  of  butter  substitute,  a  teaspoonful 
each  of  sage,  black  pepper  and  salt  and 
chopped  onions.  Don't  stuff  very  full,  but 
sew  very  closely  so  that  the  fat  will  not 
get  in.  Place  in  a  baking  pan  with  a  little 
water  and  baste  often  with  a  little  salt, 
water  and  vinegar.  Turn  the  goose  fre- 
quently so  that  it  may  be  evenly 
browned.  Bake  about  two  and  one-half 
hours.  When  done,  take  it  from  the 
pan,  drain  off  the  fat  and  add  the 
chopped  giblets,  which  have  previously 
been  boiled  tender,  together  with  the 
water  in  which  they  were  done.  Thicken 
with  barley  flour  and  drippings  rubbed 
together;  let  boil,  and  serve. 

BAKED  CHICKEN 

Take  a  plump  chicken,  dress  and  lay  in 
cold  salt  water  for  half  hour,  put  in  pan, 
stuff  and  sprinkle  with  salt  and  pepper; 
lay  a  few  slices  of  fat  pork.  Cover  and 
bake  until  tender,  with  a  steady  fire. 
Baste  often.  Turn  so  as  to  have  uni- 
form heat. 

BOILED  CHICKEN 

Clean,  wash  and  stuff  as  for  roasting. 
Baste  a  floured  cloth  around  each,  and 
put  into  a  pot  with  enough  boiling  water 
to  cover  them  well.  The  hot  water 
cooks  the  skin  at  once,  and  prevents  the 
escape  of  the  juices.  The  broth  will  not 
be  so  rich  as  if  the  fowls  are  put  on  in 
cold  water,  but  this  is  proof  that  the 
meat  will  be  more  nutritious  and  better 
flavored.  Stew  very  slowly,  for  the  first 
half  hour  especially.  Boil  an  hour  or 
more,  guiding  yourself  by  size  and  tough- 
ness.    Serve  with  egg. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

80 


81 


BRIDE'S    COOK    BOOK 


CHICKEN  FRICASSEE 

Clean  and  disjoint  chicken.  Wipe  each 
piece.  Put  in  pot,  cover  with  boiling 
water  and  simmer  till  tender.  To  the 
liquor  add  one  cup  or  more  hot  milk, 
thicken  with  barley  flour  dissolved  in 
cold  water.  Season  well,  boil  for  a  few 
minutes.  Serve  with  dumplings  or  bis- 
cuit. 

TO  BROIL  A  CHICKEN 

Singe,  wipe  and  with  a  sharp-pointed 
knife,  beginning  at  back  of  neck,  make 
a  cut  through  backbone  the  entire  length 
of  bird.  Lay  open  the  bird  and  remove 
contents  from  inside.  Cut  out  rib  bones 
on  either  side  of  backbone,  remove  from 
breastbone  and  cut  through  tendons  at 
joints. 

Sprinkle  with  salt  and  pepper,  and 
place  in  a  well-greased  broiler.  Broil 
twenty  minutes  over  a  clear  fire,  watch- 
ing carefully  and  turning  broiler  so  that 
all  parts  may  be  equally  browned.  The 
flesh  side  must  be  exposed  to  the  fire 
the  greater  part  of  the  time  as  the  skin 
side  will  brown  quickly.  Remove  to  a 
hot  platter,  spread  with  soft  butter,  and 
sprinkle  with  salt  and  pepper.  Chickens 
are  so  apt  to  burn  while  broiling  that 
many  prefer  to  partially  cook  them  in 
the  oven.  Place  chicken  in  dripping-pan, 
skin  side  down,  sprinkle  with  salt  and 
pepper,  dot  over  with  butter  or  butter 
substitute,  and  bake  IS  minutes  in  hot 
oven.     Then  broil  to  finish  cooking. 

CHICKEN  CROQUETTES 

Cut  up  fine  any  kind  of  cold  fowl, 
season  with  salt,  pepper  and  butter,  a 
little  onion,  stir  in  two  fresh  eggs.  Make 
in  cakes,  dip  in  beaten  egg,  then  in  oat- 
meal and  fry  in  boiling  lard  or  lard  and 
butter  mixed. 

FRIED  SPRING  CHICKEN 

Clean  and  disjoint,  then  soak  in  salt 
water  for  about  two  hours.  Put  in  fry- 
ing pan  equal  parts  of  lard  and  butter, 
enough  to  cover  chicken.  Roll  each  piece 
in  barley  flour,  dip  in  beaten  egg, 
then  roll  in  crumbs,  and  drop  into 
boiling  fat.  Fry  until  browned  on  both 
sides.  Serve  on  flat  platter  garnished 
with  sprigs  of  parsley.  Pour  most  of  the 
fat  from  frying  pan,  thicken  remainder 
with  browned  flour,  add  to  it  a  cup  of 
boiling  water  or  milk.  Serve  in  gravy 
bowl. 


CHICKEN  PIE 

Disjoint  fowl  and  simmer  in  boiling 
water  until  tender.  Season  to  taste,  and 
lay  in  deep  baking  dish.  Mix  two  level 
tablespoons  cornstarch  with  two  level 
tablespoons  of  barley  flour,  add  four 
tablespoons  cream  and  three  cups  hot 
chicken  stock,  stir  till  it  thickens.  Pour 
over  chicken  and  cover  with  crust.  Sift 
into  mixing  bowl  one-half  cup  of  barley 
flour,  one-quarter  cup  cornstarch,  two 
and  one-half  teaspoons  baking  powder, 
one-quarter  teaspoon  salt;  rub  in  finely 
one  tablespoon  each  of  lard  and  butter. 
Add  milk  to  make  dough  enough  as  soft 
as  may  be  handled.  Roll  out  little 
larger  than  top  of  dish,  so  that  crust 
may  be  placed  on  loosely.  Pierce  small 
openings  in  crust,  and  bake  until  crust 
is  well  done.  Send  to  table  in  baking 
dish. 

BOILED  CHICKEN— ROYAL  STYLE 

Truss  chicken  and  tie  strips  of  bacon 
oyer  the  breast.  Put  into  a  kettle,  cover 
with  boiling  water,  season  with  salt  and 
pepper,  cover  close  and  cook  slowly 
until  tender.  Remove  from  water,  drain, 
rub  with  mixture  of  creamed  butter  and 
barley  flour  and  brown  in  the  oven.  Cool 
the  liquor  quickly  and  remove  the  fat, 
then  reheat.  To  each  pint  of  liquor  allow 
one  and  one-half  tablespoons  corn  starch. 
Blend  the  corn  starch  in  a  little  cold 
water,  pour  into  the  hot  liquor  and  boil 
ten  minutes.  Then  add  one-half  cup 
chopped  mushrooms.  When  gravy  is 
perfectly  done,  remove  from  fire,  and  to 
one  pint  of  gravy  add  yolk  of  one  tgg, 
slightly  beaten.  Do  not  cook  again  after 
the  yolk  has  been  added,  or  it  may  curdle. 
Serve  gravy  in  boat. 

BAKED  CHICKEN 

Dress,  clean,  and  cut  up  two  chickens. 
Place  in  a  dripping-pan,  sprinkle  with 
salt  and  pepper,  dredge  with  flour  (bar- 
ley flour)  and  dot  over  with  butter  sub- 
stitute. Bake  thirty  minutes  in  a  hot 
oven,  basting  every  five  minutes  with 
butter  substitute  or  drippings  melted  in 
one-quarter  cup  boiling  water.  Serve 
with  gravy  made  by  using  fat  in  pan,  one- 
quarter  cup  substitute  flour,  one  cup  each 
of  chicken  stock  and  cream,  and  salt  and 
pepper  to  taste. 

CHICKEN  A  LA  CREOLE 

Cut  a  boiled  chicken  into  cubes  of  an 
inch.  Put  a  tablespoonful  of  butter  sub- 
stitute and  one  of  grated  onion  in  a  fry- 
ing pan,  add  half  a  cupful  of  tomato  and 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

82 


BRIDE'S     COOK    BOOK 


three  sweet  peppers  cut  into  strips.  Add 
the  chicken,  a  teaspoon  of  salt  and  a  dash 
of  red  pepper.    Cover;  serve  hot. 

CREAMED  CHICKEN 

Boil  a  chicken  and  a  few  sweetbreads 
and  set  aside  to  cool.  When  cold  cut 
into  small  pieces.  Pour  over  white  sauce, 
add  a  small  can  of  mushrooms,  and  sea- 
son with  salt,  black  pepper  and  cayenne 
pepper  and  a  few  drops  of  tabasco.  Re- 
heat and  serve. 

PLANKED  CHICKEN 


!4  Cup  Butter  Substitute 

Red     Pepper,    Green    Pepper,    Parsley, 

■A  Tablespoon  each.  Finely  Chopped 
Duchess  Potatoes 
8  Mushroom  Caps 
1  Teaspoon   Finely  Chopped  Onion 
Vz  Ciove  Garlic,  Finely  Chopped 
1  Teaspoon  Lemon  Juice 

Cream  the  butter  substitute,  add  pep- 
per, parsley,  onion,  garlic,  and  lemon 
juice.  Split  a  young  chicken  as  for  broil- 
ing, place  in  dripping-pan,  sprinkle  with 
salt  and  pepper,  dot  over  with  butter 
substitute,  and  bake  in  a  hot  oven  until 
nearly  cooked.  Grease  plank,  arrange  a 
border  of  Duchess  Potatoes  close  to 
edge  of  plank,  and  remove  chicken  to 
plank.  Clean,  peel,  and  saute  mushroom 
caps,  place  on  chicken,  spread  over  pre- 
pared butter  substitute,  and  put  in  a  very 
hot  oven  to  brown  potatoes  and  finish 
cooking  chicken.     Serve  on  the  plank. 

CHICKEN  CURRY 


3  Pounds  Chicken 
1-3    Cup  Butter  Substitute 
2  Onions 

1  Tablespoon  Curry  Powder 

2  Teaspoons  Salt 

1  Teaspoon  Vinegar 

Clean,  dress,  and  cut  chicken  in  pieces 
for  serving.  Put  grease  in  a  hot  frying- 
pan,  add  chicken,  and  cook  ten  minutes; 
then  add  liver  and  gizzard  and  cook  ten 
minutes  longer.  Cut  onions  in  thin  slices, 
and  add  to  chicken  with  curry  powder 
and  salt.  Add  enough  boiling  water  to 
cover,  and  simmer  until  chicken  is  ten- 
der. Remove  chicken,  strain  and  thicken 
liquor  with  flour  diluted  with  enough 
cold  water  to  pour  easily.  Pour  gravy 
over  chicken,  and  serve  with  a  border  of 
rice  or  Turkish  pilaf. 

CHICKEN  EN  CASSEROLE 

Cut    two    small,    young    chickens    in 


pieces  for  serving.  Season  with  salt  and 
pepper,  brush  over  with  melted  butter 
substitute  and  bake  in  a  casserole  dish 
twelve  minutes.  Parboil  one-third  cup 
carrots  cut  in  strips  five  minutes,  drain, 
and  fry  with  one  tablespoon  finely 
chopped  onion  and  four  thin  slices 
bacon  cut  in  narrow  strips.  Add  one 
and  one-third  cups  brown  sauce  and  two- 
thirds  cup  potato  balls.  Add  to  chicken, 
with  three  tablespoons  Sherry  wine,  salt 
and  pepper  to  taste.  Cook  in  a  moderate 
oven  twenty  minutes,  or  until  chicken  is 
tender.  If  small  casserole  dishes  are 
used  allow  but  one  chicken  to  each  dish. 


JELLIED  CHICKEN 

Dress,  clean,  and  cut  up  a  four-pound 
fowl.  Put  in  a  stewpan  with  two  slices 
onion,  cover  with  boiling  water,  and 
cook  slowly  until  meat  falls  from  bones. 
When  half  cooked,  add  one-half  table- 
spoon salt.  Remove  chicken;  reduce 
stock  to  three-quarters  cup,  strain,  and 
skim  off  fat.  Decorate  bottom  of  a 
mold  with  parsley,  and  slices  of  hard- 
boiled  eggs.  Pack  in  meat  freed  from 
skin  and  bone  and  sprinkled  with  salt 
and  pepper.  Pour  on  stock  and  place 
mold  under  heavy  weight.  Keep  in  a 
cold  place  until  firm.  In  summer  it  is 
necessary  to  add  one  teaspoon  dis- 
solved granulated  gelatine  to  stock. 

ROAST  TAME  DUCK 

Take  a  young  farmyard  duck  fattened 
at  liberty,  but  cleansed  by  being  shut 
up  two  or  three  days  and  fed  on  barley 
meal  and  water.  Pluck,  singe  and 
empty;  scald  the  feet,  skin  and  twist 
round  on  the  back  of  the  bird;  head, 
neck  and  pinions  must  be  cut  off,  the 
latter  at  the  first  joint,  and  all  skewered 
firmly  to  give  the  breast  a  nice  plump 
appearance.  For  stuffing,  one-half 
pound  of  onions,  one  teaspoon  of  pow- 
dered sage,  three  tablespoons  of  bread 
crumbs,  the  liver  of  a  duck  parboiled 
and  minced  with  cayenne  pepper  and 
salt.  Cut  fine  onions,  throwing  boiling 
water  over  them  for  ten  minutes;  drain 
through  a  gravy  strainer,  and  add  the 
bread  crumbs,  minced  liver,  sage,  pep- 
per and  salt  to  taste;  mix,  and  put  inside 
the  duck.  This  amount  is  for  one  duck; 
more  onion  and  more  sage  may  be 
added,  but  the  above  is  a  delicate  com- 
pound not  likely  to  disagree  with  the 
stomach.  Let  the  duck  be  hung  a  day 
or    two,    according    to    the   weather,    to 


For  Flavor,   Economy,   Convenience,  use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

83 


Caswell's 
"National  Crest"  Cofifee 

OVER  1,800,000  CUPS  SERVED  AT 
THE  EXPOSITION 


3TEEL  CUT 


CNSWELn 


"^WCRf'^ 


mmmm 


SAN  FT'  -  "-     "^^ 


"NATIONAL  CREST*' 

is  more  than  a  Brand  or  Trade  Mark 
it  is  a  Guarantee  of  Quality. 

For  its  excellence  and  improved  methods  for  brewing, 
see  opposite  page. 

GEO.  W.  CASWELL  CO. 

Established  1884 

442-452  Second  Street  Telephone  Sutter  6654 


84 


To  Make  Coffee  ''Good'' — Use  Good  Coffee 

HAVE  COFFEE  POT  THOROUGHLY  CLEANED  DAILY. 
USE  A  TABLESPOONFUL  COFFEE  FOR  EACH  CUP  AND  ONE  FOR  THE  POT. 

Follow  any  one  of  these 

THREE     METHODS 

Boiling  or  Brewing  Method — A 

Use  coffee  ground  medium.  Pour  boiling  water  on  required 
amount  of  coffee  in  order  to  bring  out  the  richness  and 
strength.    Let  simmer  slowly  for  fifteen  minutes. 

Percolating  Method — B 

Use  finely  ground  coffee.  After  the  water  begins  bubbling 
over  the  coffee  let  continue  so,  percolating  slowly  from 
fifteen  to  twenty  minutes  until  the  rich,  brown  color  and 
strength  of  the  coffee  are  finally  brought  out. 

^  Filtration  Method — C 

Place  coffee,  ground  very  finely  or  pulverized,  in  bag  sus- 
pended in  coee  pot  and  pass  the  required  amount  of  boil- 
ing water. 

The  filtration  method  is  the  quickest  way  to  make  coffee 
but  a  great  deal  of  care  must  be  given  to  the  bag.  It 
should  at  all  times  be  kept  absolutely  clean  and  sweet.  A 
good  method  to  adopt  is  to  start  with  a  new  bag  every 

Sunday  morning  and  immediately  after  using  the  bag  should  be  thoroughly 

cleaned  in  hot  water  and  kept  in  a  jar  of  fresh,  cold  water. 

Do  not  use  soap  in  cleaning  the  bag. 

N.  B. — Boiling  water  must  be  212  o. 

Keep  the  brew  hot.     Chilling  the  brew  destroys  the  affiliation  of  oils  and 

water  and  therefore  the  flavor. 

Our  steel  cut  process  used  in  grinding  coffee  eliminates  the  hitter  chaff, 

and  the  result  is 

CASWELUS  NATIONAL  CREST  COFFEE 


1  lb.  Tin,  45c. 


2>/2lb.Tin,$1.00 


Families  in  the  following  cities  may  obtain  our  NATIONAL  CREST  brand 
by  writing  or  telephoning  to 

SAN  FRANCISCO,  CAL.,  442-462  SECOND  ST,,  Sutter  6654 

OAKLAND,  CAL.,  1920  GROVE  ST.,  Oakland  1017 

LOS  ANGELES,  CAL.,  2600  SO.  SAN  PEDRO  ST.,  South  1970 

PORTLAND,  ORE.,  26  E.  12th  ST. 

SEATTLE,  WASH.,  2817  1st  AVE. 


SAN    FRAtTciSCO,   SECTION   6 


85 


BRIDE'S     COOK    BOOK 


make  the  flesh  tender.  Roast  before  a 
brisk,  clear  fire,  baste  often,  and  dredge 
with  flour  to  make  the  bird  look  frothy. 
Serve  with  a  good  brown  gravy  in  the 
dish,  and  apple  sauce  in  a  tureen.  It 
takes  about  an  hour. 

BRAISED  WILD  DUCK 

Chop  fine  one  head  of  celery,  a  bunch 
of  parsley,  one  small  onion,  a  piece  of 
garlic,  one  cup  of  sage,  a  pinch  of  mace 
and  red  pepper,  salt  to  suit.  Beat  yolk 
of  one  egg  and  bind  stuffing,  adding  also 
a  heaping  teaspoon  of  soft  butter.  Fill 
ducks,  sew  up  opening,  put  in  braising 
'pan  with  cover,  adding  a  little  onion, 
garlic,  parsley  and  celery  cut  fine,  a  bay 
leaf,  two  tablespoons  of  cider  vinegar, 
a  small  glass  of  white  wine,  pinch  of 
sage,  red  pepper  and  salt,  five  table- 
spoons of  butter  and  a  pint  of  good 
Istock.  Cover  tightly  and  put  in  me- 
Idium  oven,  cooking  one  hour.  Mix  with 
icold  water  two  tablespoons  of  browned 
iflour  and  stir  in  one-quarter  cup  of 
capers.  Cover  and  cook  slowly  for  half 
an  hour  or  more;  beat  to  a  paste  with  a 
teaspoon  of  butter  the  yolks  of  three 
hardboiled  eggs,  a  pinch  of  salt  and  red 
pepper.  Form  into  small  balls.  Put 
the  ducks  on  large  squares  of  toast.  Put 
egg  balls  around  and  pour  sauce  over 
all. 

ROAST  WILD  DUCK 

Dress  and  clean  a  wild  duck  and  truss. 
Place  on  rack  in  dripping-pan,  sprinkle 
with  salt  and  pepper,  and  cover  breast 
with  two  very  thin  slices  fat  salt  pork. 
Bake  twenty  to  thirty  minutes  in  a  very 
hot  oven,  basting  every  five  minutes 
with  fat  in  pan;  cut  string  and  remove 
string  and  skewers.  Serve  with  orange 
or  olive  sauce.  Currant  jelly  should  ac- 
company a  duck  course.  Domestic 
ducks  should  always  be  well  cooked, 
requiring  little  more  than  twice  the 
time  allowed  for  wild  ducks. 

Ducks  are  sometimes  stuffed  with 
apples,  pared,  cored,  and  cut  in  quar- 
ters, or  three  small  onions  may  be  put 
in  ^  body  of  duck  to  improve  flavor. 
Neither  apples  nor  onions  are  to  be 
served.  If  a  stuffing  to  be  eaten  is  de- 
sired, cover  pieces  of  dry  bread  with 
boiling  water;  as  soon  as  bread  has  ab- 
sorbed water,  press  out  the  water;  sea- 
son bread  with  salt,  pepper,  melted  but- 
ter,   finely   chopped   onion,   or   use 


Duck  Stuffing  (Peanut) 

%  Cup  Bread    Crumbs   - 
Yz  Cup  Shelled  Peanuts,  Finely  Chopped 
Yz  Cup  Heavy  Cream 
2  Tablespoons   Butter  Substiute 

Few  Drops  Onion  Juice 

Salt  and  Pepper 

Cayenne 

Mix  ingredients  in  the  order  given. 

QUAIL  OR  PIGEON  EN 
CASSEROLE 

6  Birds  or  More 
8  Small   Onions 

>/2  Small  Cauliflower  Divided  in   Pieces 
1   Large  Turnip  Cut  in  Pieces 
1    Beet  Cut  in   Pieces 
6  Small  Carrots   (French) 
6  Small   Round   Potatoes 
1  Cup  Green  Peas 
1  Small  Bit  of  Cabbage 
Salt  and  Pepper  to  Taste 

Line  a  tight  fitting  kettle  with  thin 
slices  of  salt  pork  larding;  tie  birds  so 
as  to  retain  shape  and  put  in  the  kettle; 
spread  the  vegetables  over  the  birds  and 
cover  top  with  thin  slices  of  the  larding. 
No  water  will  be  required,  tut  on  the 
tight  fitting  cover  and  set  back  on  th^ 
range  or  bake  in  a  slow  oven  for  three 
or  four  hours.  Use  an  earthen  kettle  if 
possible. 

BROILED  QUAIL 

Follow  recipe  for  broiling  chicken,  al- 
lowing eight  minutes  for  cooking.  Serve 
on  pieces  of  toast,  and  garnish  with 
parsley  and  thin  slices  of  lemon.  Cur- 
rant jelly  or  rice  croquettes  with  jelly 
should  accompany  this  course. 

QUAIL  ON  TOAST 

Take  five  quail,  but  don't  remove  the 
skins,  for  you  would  lose  all  the  taste  of 
the  game.  Wipe  them  well;  string  them 
tight,  so  as  to  raise  the  breasts.  Put  a 
little  butter  substitute  on  each,  a  little 
lemon  juice,  and  inside  each  the  quarter 
of  a  lemon  without  the  peel.  Then  put 
a  very  thin  slice  of  pork,  about  two 
inches  square,  around  each  quail,  with 
two  or  three  cuts  in  each  side,  and  string 
it  tight.  Let  cook  on  a  good  fire,  and 
when  they  are  nearly  well  done  (for 
white  meat  game  must  be  well  done)  cut 
the  strings;  dress  nicely  on  toast  and 
serve  hot.  Pour  the  juice  on  the  quail 
after  having  taken  the  fat  off,  and  put 
some  slices  of  lemon* around  the  dish, 
one  for  each  quail. 


For  Flavor,   Economy,   Convenience,  use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

86 


BRIDE'S    COOK    BOOK 


ROAST  PIGEON 

Clean  and  truss  two  young  pigeons, 
mince  the  livers,  and  mix  with  them  two 
ounces  of  finely  grated  bread  crumbs, 
two  ounces  of  fresh  butter,  finely 
chopped  onion,  a  teaspoon  shredded 
parsley,  a  little  salt,  pepper,  nutmeg.  Fill 
birds  with  this  forcemeat,  fasten  a  slice 
of  fat  bacon  over  the  breast  of  each,  and 
roast.  Make  a  sauce  by  mixing  a  little 
water  with  the  gravy  which  drops  from 
the  birds,  and  boiling  it  with  a  little 
thickening;  season  it  with  pepper,  salt 
and  chopped  parsley. 

POTTED  PIGEONS 

Clean,  stuff  and  truss  six  pigeons, 
place  upright  in  a  stewpan,  and  add  one 
quart  boiling  water  in  which  celery  has 
been  cooked.  Cover,  and  cook  slowly 
three  hours  or  until  tencjjjpr;  or  cook  in 
oven  in  a  covered  earthern  dish.  Re- 
move from  water,  cool  slightly,  sprinkle 
with  salt  and  pepper,  dredge  with  barley 
flour,  and  brown  entire  surface  in  pork 
fat.  Make  a  sauce  with  one-fourth  cup, 
each,  butter  substitute  and  barley  flour 
cooked  together  and  stock  remaining  in 
pan;  there  should  be  two  cups.  Place 
each  bird  on  a  slice  of  dry  toast,  and 
pour  gravy  over  all.  Garnish  with  pars- 
ley. 

STUFFING  FOR  POTTED  PIGEONS 

1  Cup  Hot  Riced  Potatoes 
•y4  Teaspoon   Salt 
Vs  Teaspoon  Pepper 
•/4  Teaspoon  Marjoram 
or  Summer  Savory 
Few  Drops  Onion  Juice 
1  Tablespoon  Butter  Substitute 
•4  Cup   Soft   Stale   Bread    Crumbs  Soaked 
in    some    of    the    Celery    Water    and 
Wrung  in  Cheese-cloth 
Yolk  of  1   Egg 

Mix  ingredients  in  order  given. 
PIGEON  PIE 

Clean  and  truss  three  or  four  pigeons, 
rub   outside   with    a   mixture   of   pepper 


and  salt;  rub  inside  with  a  bit  of  butter, 
fill  with  a  bread-and-butter  stuffing,  or 
mashed  potatoes;  sew  up  the  slit,  butter 
the  sides  of  a  tin  basin  or  pudding  dish, 
and  line  (the  sides  only)  with  pie  paste, 
rolled  to  quarter  of  an  inch  thickness; 
lay  the  birds  in;  for  three  large  tame 
pigeons,  cut  quarter  of  a  pound  of  butter 
substitute  and  put  it  over  them,  strew 
over  a  large  teaspoon  of  salt  and  a  small 
teaspoon  of  pepper,  with  finely  cut  pars- 
ley; dredge  one  and  one-half  teaspoons 
barley  flour  over;  put  in  water  to  nearly 
fill  the  pie;  lay  skewers  across  the  top, 
cover  with  a  paste  crust;  cut  a  slit 
in  the  middle,  ornament  the  edge  with 
leaves,  braids,  or  shells  of  paste,  and  put 
in  a  moderately  hot  or  quick  oven  for 
one  hour;  when  nearly  done  brush  the 
top  over  with  the  yolk  of  an  egg  beaten 
with  a  little  milk,  and  finish.  The 
pigeons  for  this  pie  may  be  cut  in  two 
or  more  pieces,  if  preferred. 

VENISON  STEAK  BROILED 

Take  the  leg  and  cut  slices  from  it, 
having  a  quick,  clear  fire.  Turn  them 
constantly.  They  should  be  served 
underdone.  Grease  both  sides  of  the 
steak;  sprinkle  salt  and  pepper  over  the 
venison,  garnish  with  parsley  and  ac- 
companying it  by  a  jelly  sauce. 

ROAST  VENISON 

Slit  the  venison  and  lard  it  with  pieces 
of  pork  or  bacon.  Place  pieces  of  pork 
or  bacon  on  the  bottom  of  the  pan;  slice 
very  fine,  vegetables  on  the  bacon,  then 
place  your  meat  on  this.  Season,  brgwn 
well  on  the  top  of  the  stove,  then  turn 
over  and  brown  on  the  other  side;  then 
set  in  the  oven  and  put  soup  stock  or 
water  in  the  bottom  of  the  pan  and 
cover  closely.  Serve  with  gravy.  The 
vegetables  may  be  chopped  fine  and 
served  with  it,  or  not.  Be  careful  not 
to  let  them  burn.     Baste  with  port  wine. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Synip 
Your  Grocer  will  have  it — ask  for  it. 

87 


CONSOMME  OR  PLAIN  MEAT  . 
STOCK  FOR  SOUP 

Consomme  or  stock  forms  the  basis 
of  all  meat  soups,  gravies  and  purees. 
The  simpler  it  is  made,  the  longer  it 
keeps.  It  is  best  made  of  fresh  un- 
cooked beef  and  some  broken  bones,  to 
which  may  be  added  the  remnants  of 
broken  meats.  In  a  home  where  meat 
forms  part  of  the  every-day  diet,  a  good 
cook  will  seldom  be  without  a  stock-pot. 

Four  pounds  of  beef  and  broken 
bones,  one  gallon  of  cold  water  and  two 
teaspoons  of  salt.  Put  the  meat  and 
water  on  the  back  of  the  stove  and  let 
it  slowly  come  to  a  boil,  then  simmer 
three  or  four  hours,  until  the  water  is 
boiled  away  one-half;  add  the  salt, 
strain  and  set  to  cool,  in  an  earthenware 
dish  well  covered.  When  cold,  take  off 
the  fat  from  the  top  and  it  is  ready  for 
use.  To  make  soup  for  a  family  of  six, 
take  one-quarter  of  the  stock,  to  which 
add  one-quarter  of  boiling  water,  and 
any  vegetables  desired — boil  three  hours. 
Season  with  salt  and  pepper. 

MIXED  STOCK  FOR  SOUPS 

To  six  pounds  of  lean  beef,  with  the 
bones  well  cracked,  add  six  quarts  of 
water.  Put  the  beef,  bones  and  water  in 
a  covered  kettle  on  the  stove  to  heat 
slowly.  Let  it  boil  gently  for  six  hours. 
After  it  ha$  boiled  for  six  hours,  strain 
and  set  aside  well  covered  until  the  next 
day.  Before  needed,  remove  the  fat,  set 
the  soup  over  the  fire  and  put  in  a  little 
salt,  two  carrots,  two  onions,  one  tur- 
nip, one  head  of  celery.  Stew  in  suffi- 
cient water  to  cover  them.  When  ten- 
der, add  the  vegetables  and  the  water 
in  which  they  were  cooked,  to  the  soup. 
Boil  slowly  for  one-half  hour.  Strain 
when  done.  A  bay  leaf  added  to  the 
stock  before  cooking  the  second  day, 
adds  greatly  to  the  flavor. 

MUTTON  BROTH 

Place  in  a  kettle  three  pounds  of  a 
neck  of  mutton  from  which  the  fat  has 
been  cut,  and  chopped  into  small  pieces, 
with  six  pints  of  water.     Boil,  skim,  set 


the  pan  to  the  rear  of  the  stove,  where 
it  can  simmer  for  an  hour.  Add  three 
ounces  of  washed  rice,  with  a  turnip  and 
some  celery.  Simmer  for  two  hours. 
Strain,  free  from  fat  and  salt. 

BEEF  TEA 

Take  two  pounds  of  lean  rump  beef, 
remove  all  fat,  cut  into  small  pieces  and 
place  in  a  tightly  corked  bottle.  Place 
the  bottle  in  a  deep  saucepan  of  cold 
water,  reaching  two-thirds  of  the  way  to 
the  top  of  the  bottle,  place  over  a  slow 
fire,  and  keep  it  boiling  slowly  for  fifteen 
minutes,  take  out  the  bottle,  pour  out 
the  liquor,  and  use  as  required. 

BOUILLON 

Four  pounds  of  beef,  one  knuckle  of 
veal,  one  carrot,  two  small  turnips,  a 
sprig  of  celery,  one  very  small  red  pep- 
per pod,  two  small  onions,  salt  and  six 
quarts  of  water;  boil  six  hours,  and 
strain  through  a  sieve.  Let  stand  over 
night.     Serve  hot. 

BARLEY  BROTH 

Put  two  pounds  of  shin  beef  in  one 
gallon  of  water.  Add  a  teacup  of  pearl 
barley,  three  large  onions  and  a  small 
bunch  of  parsley  minced,  three  potatoes 
sliced,  a  little  thyme  and  pepper,  salt  to 
taste.  Simmer  steadily  three  hours,  and 
stir  often,  so  that  the  meat  will  not  bum. 
Do  not  let  it  boil.  Always  stir  soup  or 
broth  with  a  wooden  spoon. 

TURKEY  SOUP 

Place  the  remains  of  a  cold  turkey 
and  what  is  left  of  the  dressing  and 
gravy  in  pot,  and  cover  it  with  cold 
water.  Simmer  slowly  four  hours,  and 
let  stand  until  the  next  day.  Take  ofl 
what  fat  may  have  arisen,  and  take  out 
with  a  skimmer  all  the  bits  of  bones. 
Put  the  soup  on  to  heat  until  at  boiling 
point,  then  thicken  slightly  with  flour 
stirred  into  a  cup  of  cream,  and  season 
to  taste.  Pick  off  all  the  meat  from 
bones,  put  it  back  in  the  soup,  boil  up 
and  serve. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

88 


In  Bungalow  or 
Mansion 

/ 

American  Sodas 

A  welcome  addition  to 
Any  Table. 

Fiesta  Sugar  Wafers 

Complete  a  Dainty  Dessert. 

Manufactured  by 

American  Biscuit  Company 


SAN  FRANCISCO 


89 


BRIDE'S     COOK    BOOK 


MOCK  TURTLE  SOUP 

Take  a  calf's  head,  a  knuckle  of  veal, 
a  hock  of  ham,  six  potatoes  sliced  thin, 
three  turnips,  parsley  and  sweet  mar- 
joram chopped  fine,  and  pepper.  Force- 
meat balls  of  veal  and  beef,  half  a  pint 
of  wine,  one  dozen  egg  balls,  juice  of  a 
lemon.  The  calf's  head  must  have  had 
the  brains  removed,  and  must  have  been 
boiled 'previously  till  the  meat  slips  off 
the  bone.  The  broth  must  be  saved,  so 
as  to  use  in  the  soup.  Cut  the  head  in 
sniall  pieces  after  boiling.  The  veal  and 
ham  also  must  have  been  boiled  and  cut 
up,  and  all  simmered  for  a  couple  of 
hours  in  the  broth  made  by  the  calf's 
he^d.  Now  put  all  together.  The  force- 
meat balls  and  egg  balls  should  be 
added,  and  all  boiled  about  ten  minutes. 

VEGETABLE  SOUP  WITH  STOCK 

Cut  three  onions,  three  turnips,  one 
carrot  and  four  potatoes.  Put  them  into 
a  stew-pan  with  two  tablespoonfuls  of 
butter  and  a  teaspoonful  of  powdered 
sugar.  After  it  has  cooked  ten  minutes, 
add  two  quarts  of  stock,  and  when  it 
comes  to  a  boil  put  aside  to  simmer  until 
the  vegetables  are  tender — about  one- 
half  hour. 

CHICKEN  SOUP 

Time,  four  hours.  Boil  two  chickens 
with  great  care,  skimming  constantly, 
and  keeping  them  covered  with  water. 
When  tender,  take  out  the  chickens  and 
remove  every  bone  from  the  meat;  put 
a  large  piece  of  butter  into  a  frying-pan 
and  sprinkle  the  chicken  meat  well  with 
flpur,  lay  in  the  hot  pan;  fry  a  nice 
brown  and  keep  it  hot  and  dry.  Take 
a  pint  of  the  chicken  water  and  stir  in 
two  large  spoonfuls  of  curry  powder, 
two  of  butter  and  one  of  rice  flour, 
one  teaspoonful  of  salt  and  a  little  cay- 
ei:ine;  mix  it  with  the  broth  in  the  pot; 
when  well  mixed,  simmer  five  minutes, 
then  add  the  browned  chicken.  Serve 
with  rice. 

CHICKEN  BROTH 

Cut  up  a  chicken  into  small  pieces 
and  put  it  in  a  deep  earthen  dish,  adding 
a  quart  of  cold  water,  and  setting  it 
over  a  boiling  kettle.  Cover  closely  and 
let  it  steam  several  hours  until  the  meat 
of  the  chicken  has  become  tender,  after 
which  strain  oflF  the  broth  and  let  it 
stand  over  night.  Skim  off  the  fat  in 
the  morning  and  pour  the  broth  into  a 
bowl.     Into  the  dish  in  which  the  broth 


was  made  put  one-third  of  a  teacupful 
rice  in  a  teacupful  of  cold  water,  and 
steam  as  before  until  the  rice  is  soft; 
then  pour  in  the  broth  and  steam  an 
hour  or  two  longer. 

CHICKEN  GUMBO  SOUP 

Fry  one  chicken;  remove  the  bones; 
chop  fine;  place  in  kettle,  with  two 
quarts  of  boiling  water,  three  ears  of 
corn,  six  tomatoes,  sliced  fine,  twenty- 
four  pods  of  okra;  corn,  tomatoes  and 
okra  to  be  fried  a  light  brown  in  the 
grease  left  from  frying  the  chicken;  then 
add  to  the  kettle  with  water  and  chicken 
two  tablespoonfuls  of  rice,  pepper  and 
salt;  boil  slowly  one  hour. 

OXTAIL  SOUP 

2  Oxtails 

1  Cup  Water 

2  Tablespoons   Butter 

3  Quarts  Boiling  Water 

1  Teaspoon  Salt 

3  Carrots 

2  Turnips 

3  Onions 

1   Head  Celery 
1   Bay  Leaf 

4  Cloves 

4  Peppercorns 

1  Teaspoon  Yellow  Corn  Syrup 

2  Slices  Ham 

Cut  the  tails  into  joints,  wash  and  stew 
with  the  cup  of  water  and  butter,  stir- 
ring all  the  time.  Cook  till  juice  is 
drawn  from  the  meat.  Fill  up  with  the 
hot  water,  add  the  salt,  boil  up  and 
skim.  Add  the  rest  of  the  ingredients 
and  simmer  four  hours.  Take  out  the 
tails,  strain,  season  with  a  little  ket- 
chup and  thicken  with  cornstarch  made 
smooth  with  cold  water.  Put  back  the 
tails  and  cook  five  minutes. 

BLACK  SOY  BEAN  SOUP 

2  Cups  Black  Soy  Beans 
2  Quarts  Cold  Water 

1  Small  Onion 

2  Small  Stalks  Celery 
1  Teaspoon  Salt 

1  Lemon 

'/a  Teaspoon   Pepper 
y^.  Teaspoon  Mustard 

2  Tablespoons  Butter 
2  Tablespoons  Flour 
2  Hard  Boiled  Eggs 

Soak  beans  over  night.  In  the  morn- 
ing drain,  add  celery  and  cold  water. 
Cook  four  hours  or  until  tender  and  rub 
through  a  strainer.  Cut  onion  in  thin 
slices  and  brown  slightly  in  the  butter. 
Add  the  flour,  seasoning  and  bean  water 
and  pulp.  Reheat  to  boiling,  strain  and 
pour  over  the  egg  and  lemon  which  have 
been  cut  in  slices. 


For  Flavor,   Economy,   Convenience,  use  WINTO   CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

90 


From  our  own  modern  factory,  which  sup- 
plies only  our  two  stores,  comes  Candies  of 
the  highest  possible  grade  in  such  great 
variety  that  every  taste  and  fancy  can  be 
completely  satisfied. 

After-Dinner  Confections  are  a  prominent 
feature  of  the  assortment. 

FOSTER  &  OREAR 

137  Grant  Avenue 

AND 

Ferry     Building 
SAN  FRANCISCO 


All  Mail  Orders  Receive  the  Personal  Attention 
of  the  Management. 


91 


BRIDE'S     COOK    BOOK 


CREAM  SOUPS 


CREAM  OF  CELERY  SOUP 

6  Stalks  Celery 

1  Pint  Water 

2  Teaspoons  Cornstarch 
Yz  Can  Tomatoes 

1  Pint  Milk 
1  Tablespoon  Butter 
Salt  and  Pepper  to  Taste 

Cook  the  celery  in  the  water  till  soft, 
mash  and  strain.  Make  a  sauce  of  the 
cornstarch,  butter  and  milk.  Add  the 
celery  and  the  tomatoes,  heated,  with  a 
pinch  of  soda,  and  strained.  Season. 
Serve  in  bouillon  cups,  with  a  spoonful 
of  whipped  cream  on  top. 

CREAM  OF  CORN  SOUP 

1  Can  Corn 
1  Quart  Milk 
1  Slice  Onion 
Bit  of  Mace 
1  Heaping  Teaspoon  Cornstarch 
!4  Teaspoon  Black  Pepper 

3  Tablespoons  Butter 
1  Cup  Cream 

Yolks  of  2  Eggs 

Mash  the  corn  to  a  pulp  and  put  in  a 
double  boiler.  Add  the  milk,  onion  and 
mace.  Rub  the  butter  and  cornstarch 
to  a  paste,  adding  the  pepper  and  stir 
into  the  first  mixture.  When  thoroughly 
cooked,  strain  and  add  the  cream  and 
eggs. 

ASPARAGUS  SOUP 

1  Bunch  Asparagus 

3  Cups  Milk 

3  Tablespoons  Cornstarch 

3  Tablespoons  Butter 

1  Teaspoon  Yellow  Corn  Syrup 
Salt  and  Pepper  to  Taste 

Cook  the  asparagus  in  boiling  salted 
water.  Remove  from  liquor,  cut  tips 
into  tureen  and  keep  hot.  Mash  through 
sieve  the  remaining  stalks.  Put  the 
milk  to  scald,  and  when  hot  turn  into 
the  water  in  which  the  asparagus  was 
cooked.  Rub  butter  and  cornstarch  to 
a  cream,  stir  in  part  of  the  hot  liquid 
and  cook,  stirring  constantly,  until  the 
cornstarch  is  thoroughly  cooked.  Add 
the  rest  of  the  liquid,  the  asparagus 
pulp,  seasoning  and  syrup.  When  boil- 
ing pour  over  the  tips.  Serve  with 
strips  of  toasted  bread. 

CREAM  OF  CHICKEN  SOUP 

2  Quarts  Chicken  Broth 

1  Cup  Cream 

2  Tablespoons  Cornstarch 

Season  broth  with  mace,  salt,  celery 
seed    and    pepper.      Dissolve    the    corn- 


starch  in    the   cream.      Stir   slowly   into 
the  hot  broth  and  stir  till  it  thickens. 

SPLIT  PEA  LENTIL   OR  BEAN 
PUREE 

(Dried  Legumes) 

1  Pint  Dried  Legumes 
1  Onion 
Vz  Head  Celery 

A  Ham  Bone  if  at  hand 
3  Tablespoons  Cornstarch 
Salt  and  Pepper 
V/z  Cups  Milk 

Soak  the  legumes  over  night  in  cold 
water,  wash,  drain,  and  simmer  in  three 
pints  of  water,  stirring  often  with  a 
wooden  spoon  and  adding  more  water  as 
evaporation  necessitates.  If  a  ham  bone 
be  used,  put  on  to  cook  at  the  same 
time  as  the  legumes.  When  the  veget- 
ables are  becoming  tender,  saute  the 
onion  and  celery,  cut  fine,  in  a  little 
dripping,  and  add  to  the  soup;  when  all 
are  tender  pass  through  a  sieve,  reheat, 
and  stir  in  the  butter  and  cornstarch 
creamed  together  and  add  the  milk  to 
the  soup. 

SOUP  A  LA  REINE 

1  Left-over  Roast  Chicken 

2  Quarts  Water 

1  Teaspoon  Cornstarch 
%  Cup  Boiled  Rice 
Vz  Cup  Cream 

Salt  and  Pepper  to  Taste 

Cut  all  the  meat  from  the  carcass  of 
the  chicken  and  chop  very  fine.  Put  the 
bones  in  the  water,  and  simmer  for  two 
hours.  Remove  the  bones  and  thicken 
with  the  cornstarch  made  smooth  with 
a  little  cold  water.  Add  the  chicken  and 
rice,  and  when  very  soft  rub  through  a 
coarse  strainer.  Bring  to  the  boiling 
point  again,  add  the  cream,  and  season 
to  taste. 

CREAM  SOY  BEAN  SOUP 

1  Cup  Green  or  Yellow  Soy  Beans 

2  Tablespoons  Butter 

3  Tablespoons  Barley  Flour 
1  Quart  Milk 

1  Teaspoon  Salt 
•/a  Teaspoon  Pepper 
1  Tablespoon  Onion 

Soak  beans  at  least  twelve  hours. 
Cook  in  water  four  hours  or  until  ten- 
der, then  rub  them  through  a  sieve. 
Brown  the  chopped  onion  in  the  butter, 
add  flour,  milk  and  bean  pulp.  Boil  one 
minute,  stirring  constantly.  Season  and 
serve. 


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CLAM  CHOWDER 

9  Clams 

1  Tablespoon  Salt  Pork,  cut  into  cubes 
1/2  Cup  Carrots,  cubed 
1/2  Cup  Onions,  sliced 
1/2  Cup,  Celery,  chopped 
Vz  Cup  Tomatoes 

1  Cup  Potatoes,  Cubed 
Pepper 

1  Quart  Water 

Brown  salt  pork  and  onions  together. 
Clean  and  pick  clams,  reserving  the 
liquor,  and  chopping  the  hard  part  fine. 
Cook  potatoes,  carrots,  and  celery  in 
boiling  salted  water  (1  quart)  until  al- 
most done.  Add  clam  liquor,  salt  pork, 
onions,  chopped  hard  part  of  clams  and 
tomatoes.  For  last  three  minutes  of 
cooking  add  soft  part  of  clams;  season 
with  salt  and  pepper.  Add  oleomargar- 
ine just  before  serving. 

CREAM  OF  TOMATO  SOIJP 

1  Quart  Fresh  or  Canned  Tomatoes 

Pinch  of  Soda 
3  Tablespoons  Butter 


1  Quart  iVIilk 

3  Tablespoons  Cornstarch 
Salt  and  Pepper  to  Taste 

Make  a  sauce  of  the  butter,  cornstarch 
and  milk,  and  season  well.  Heat  the 
tomatoes  and  strain,  adding  a  bit  of 
soda.  When  both  sauce  and  tomatoes 
are  very  hot,  pour  the  tomatoes  into  the 
white  sauce  and  serve  quickly.  Serve 
with  croutons. 

OYSTER  SOUP 

1   Dozen  Oysters 
1   Rounded  Teaspoon  Butter 
1  Cup  Milk 

5/2  Teaspoon  Cornstarch 
Salt  to  Taste 

Drain  the  oysters  and  chop  very  fine. 
Put  back  in  the  liquor  and  let. them  boil 
up  three  times,  skimming  each  time. 
When  done,  strain,  and  to  the  liquor  add 
the  milk,  in  which  the  cornstarch  has 
been  cooked.  Just  before  serving  add 
the  butter.  Clam  soup  may  be  made  in 
the  same  way. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

93 


CUTS  OF  MEAT  AND  THEIR  USES      MUTTON 


Every  housekeeper — in  fact  everyone 
who  has  marketing  to  do — should  know 
something  of  the  cuts  of  all  common 
meats,  and  the  most  desirable  way  of 
preparing  each  for  the  table.  In  the 
illustrations  below  are  shown  the  loca- 
tions of  these  cuts. 


BEEF 


5. 
6. 
7. 
8. 
9. 

10. 

11. 

12. 

13. 
14. 
15. 


Head — Not  used  for  food. 

Sticking    Piece.      For    Soups,    Beef 

Tea,    Stews,    for    making    Corned 

Beef. 
Neck.     For  Soups,  Stews,  Beef  Tea, 

Boiling  and  Corned  Beef. 
Second   and   Third    Chuck.     Brown 

Stews,     Braising,     Steaks,     poorer 

Roasts. 
First  Chuck.     For  Roasts. 
First  Cut  of  Ribs.     For  Roasts. 
Middle  Cut  of  Ribs.     For  Roasts. 
Back  Ribs.     For  Roasts. 
Plate    (no    bones).      Stews,    Soups, 

Corned  Beef. 


Brown      Stews, 
Soups,    Stews, 


Brisket.        Stews, 

Soups,  Corning. 
Butt-End    Brisket. 

Corning. 

Bolar  (no  bones).  Corning,  Cheap 
Roasts. 

Bony  end  of  Shoulder.    For  Soups. 

Shin.     For  Soups. 

Loin  (including  Tenderloin  and  Sir- 
loin). For  Roasts  and  Steaks. 
(A  choice  selection.) 

Flank  or  Skirt.  Rolled  Steaks, 
Braising,  Boiling,  Corned  Beef. 

Rump.  Roasts  and  Steaks.  (This 
should  be  cut  across  the  grain.) 

Veiny  Piece.    For  Stews  and  Soups. 

Round.  Stews,  Beef  Tea,  poorer 
Steak. 

Leg.     Soups  and  Stews. 

Tail.     _"or  Soups. 

Pin  Bone.     For  Roasts. 

The  bones,  gristle,  tendons  and  other 
gelatinous  portions  are  good  for  soup 
stock. 


16. 

17. 

18. 
19. 

20. 
21. 
22. 


Shoulder.     For  Boiling. 
Breast.     Roast,   Stews  and  Chops. 
Loin.     Best  end  for  Roasts,  Chops. 
Best  end  for  Cutlets,  Stews, 


Neck. 
Pies. 
Neck. 
Head. 
Loin. 
Leg. 


For  Stewing-  Pieces. 

Not  used. 

For  Roasts,  Chops. 
For  Roasts,  Boiling. 


BROILING 

The  rules  for  roasting  meat  apply  to 
broiling  except  that  instead  of  cooking  it 
in  the  oven  it  is  to  be  quickly  browned, 
first  on  one  side  and  then  on  the  other, 
over  a  hot  fire,  and  removed  a  little  from 
the  fire  to  finish  cooking.  Meat  an 
inch  thick  will  broil  in  about  four  min- 
utes.   Season  after  it  is  cooked. 

FRYING 

There  are  two  methods  of  frying:  One 
with  very  little  fat  in  the  pan,  to  prac- 
tice which  successfully  the  pan  and  the 
fat  must  be  hot  before  the  article  to  be 
fried  is  put  into  it.  For  instance,  in 
frying  chops,  if  the  pan  is  hot,  and  only 
fat  enough  is  used  to  keep  the  chops 
from  sticking  to  it,  the  heat  being  main- 
tained so  that  the  chops  cook  quickly, 
they  will  be  nearly  as  nice  as  if  they 
were  broiled.  Frying  by  the  other 
method  consists  in  entirely  covering  the 
article  to  be  cooked  in  smoking-hot  fat 
and  keeping  the  fat  at  that  degree  of 
heat  until  the  food  is  brown.  It  should 
then  be  taken  up  with  a  skimmer  and 
laid  upon  brown  paper  for  a  moment  to 
free  it  from  grease. 

BOILING  AND  STEWING 

Fresh  meat  for  boiling  should  be  put 
into  boiling  water  and  boiled  very 
gently  about  twenty  minutes  for  each 
pound.  A  little  salt,  spice  or  vegetables 
ynay  be  boiled  in  the  water  with  the 
meat  for  seasoning.  A  little  vinegar  put 
in  the  water  with  tough  meat  makes  it 
tender.  The  broth  of  boiled  meat  should 
always  be  saved  to  use  in  soups,  stews 
and  gravies.  Stewing  and  simmering 
meats  means  to  place  them  near  enough 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table   Syrup 
Your  Grocer  will  have  it — ask  for  it. 

94 


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Office  1408  Turk  St. 


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Laundry 


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Courteous  Routemen. 


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BRIDE'S    COOK    BOOK 


to  the  fire  to  keep  the  water  on  them 
bubbling  moderately,  constantly  and 
slowly.  Salt  meats  should  be  put  over 
the  fire  in  cold  water,  which,  as  soon  as 
it  boils,  should  be  replaced  by  fresh 
cold  water,  the  water  to  be  changed  un- 
til it  remains  fresh  enough  to  give  the 
meat  a  palatable  flavor  when  done. 
Salted  and  smoked  meats  require  about 
30  minutes  very  slowly  boiling,  from  the 
time  the  water  boils,  to  each  pound. 
Vegetables  and  herb?  may  be  boiled 
with  them  to  flavor  them.  When  they 
are  cooked  the  vessel  containing  them 
should  be  set  where  they  will  keep  hot 
without  boiling  until  wanted,  if  they 
are  to  be  served  hot;  if  they  are  to  be 
served  cold,  they  should  be  allowed  to 
cool  in  the  pot  liquor  in  which  they 
were  boiled.  Very  salt  meats,  or  those 
much  dried  in  smoking,  should  be 
soaked  over  night  in  cold  water  before 
boiling. 

ROASTING 

Wipe  the  meat  with  damp  cloth.  Trim 
and  tie  into  shape,  if  necessary.  In  the 
bottom  of  pan  put  some  pieces  of  fat 
from  meat.  Arrange  meat  on  rack  in 
pan.  Sprinkle  with  salt,  pepper  and 
flour.  Have  oven  very  hot  at  first;  when 
meat  is  half  done  reduce  heat.  Baste 
every  ten  or  fifteen  minutes.  If  there 
is  danger  of  fat  in  pan  being  scorched, 
add  a  few  spoons  of  boiling  water.  Al- 
low from  ten  to  twenty  minutes  per 
pound  of  meat,  according  as  it  is  desired, 
rare  or  well  done.  When  done  remove 
to  hot  plate.  Thicken  gravy  in  pan  with 
barley  flour,  adding  more  water  as  neces- 
sary and  add  seasoning.  An  onion  may 
be  laid  on  top  of  the  roast  to  give  it 
flavor,  but  should  be  removed  before 
serving. 

In  purchasing  meat  one  should  know 
how  to  select  the  best  quality,  and  the 
most  useful  pieces. 

Beef,  which  stands  at  the  head  of  the 
list,  as  being  most  generally  used  and 
liked,  should  be  of  a  bright,  clear  red, 
and  fat  white.  It  should  be  well  clothed 
in  fat,  to  insure  it  being  tender  and 
juicy.  The  finest  pieces  are  the  sirloin 
and  the  ribs— the  latter  making  the  best 
roasting  piece  in  the  animal. 

In  cooking  steaks  remember  it  is  far 
better  to  turn  over  three  or  four  times 
on  a  platter  containing  a  little  olive  oil 
than  it  is  to  hammer  them,  to  make 
them  tender.  The  object  is  not  to  force 
the  juice,  but  to  soften  the  fibre. 

In  selecting  pork,  one  cannot  exercise 
too  great  care  in  examining  it.  Do  not 
buy  any  that  is  clammy  or  has  kernels  in 


the  fat.  Remember,  too,  when  the  rind 
is  hard  it  is  old. 

Veal  should  be  fine  in  grain,  of  a 
delicate  pink,  with  plenty  of  kidney  fat. 
It  should  never  be  eaten  under  two 
months  old. 

Mutton  should  be  firm  and  juicy,  the 
flesh  close-grained,  the  fat  hard  and 
white. 

TO   CLARIFY  DRIPPINGS 

Drippings  accumulated  from  different 
cooked  meats  (except  mutton,  which  has 
a  strong  flavor),  can  be  clarified  by  put- 
ting all  into  a  basin  and  slicing  into  it 
raw  potato,  allowing  it  to  boil  long 
enough  for  the  potato  to  brown,  which 
causes  all  impurities  to  disappear.  Re- 
move from  the  fire,  and  when  cool  drain 
into  basin  and  set  in  a  cool  place. 

BEEF 
HINT  ON  COOKING  ROAST  BEEF 

For  roast  beef  to  be  juicy  and  tender 
when  done,  it  should  be  basted  every 
few  minutes  so  in  order  to  save  your- 
self this  trouble,  place  a  large  piece  of 
beef  suet  on  top  of  the  roast;  have  bak- 
ing pan  perfectly  dry  and  oven  very  hot; 
place  in  the  oven  and  let  cook  the  al- 
lotted time — say  half  an  hour,  according 
to  the  size.  You  can  be  about  your  in- 
side work  and  in  the  allotted  time  your 
roast  is  done  to  a  beautiful  brown  and 
is  very  juicy,  as  it  has  been  constantly 
basting  itself  all  the  while  with  the  suet. 
Take  roast  out  of  pan,  pour  off  drip- 
pings in  a  bowl  and  make  a  gravy  on 
top  of  stove.  A  nice  addition  to  this  is  • 
to  put  half  dozen  or  so  peeled  potatoes 
in  the  pan  with  roast  when  placing  it  in 
to  cook,  and  they  will  be  done  to  a 
nicety  when  the  roast  is.  On  taking  up 
roast  lay  baked  potatoes  around  same. 
This  was  an  experiment  and  proved 
very  successful,  and  saves  a  great  deal 
of  work  and  worry. 

BOILED  BEEF  WITH  CABBAGE 

1   Head  Cabbage 
5  Pounds  Beef 
Salt,  Pepper 

Remove  all  bruised  or  soiled  leaves 
from  cabbage,  and  cut  in  sections  length- 
wise, leaving  a  piece  of  the  heart  on  each 
section  to  hold  it  together.  Boil  beef  » 
for  an  hour,  or  more,  according  to  size 
of  piece.  Place  cabbage  on  top  of  meat 
and  cook  together  one  hour,  seasoning 
to  taste.  Lift  out  the  beef,  allow  the 
cabbage  to  boil  a  few  minutes  in  the 
broth  and  serve. 


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96 


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BEEF  PIE— POTATO  CRUST 

1  Tablespoon  Barley  Flour 
Cold  Beef  and  Gravy 
Butter 

Sliced  Onion,  Salt,  Pepper 
Barley  Flour,  Egg 
Potatoes 

Cut  the  cold  beef  in  pieces  and  with 
what  gravy  you  have,  half  fill  granite 
baking  pan;  add  butter,  sliced  onion,  salt 
and  pepper  and  water  enough  to  make 
plenty  of  gravy.  Put  over  fire  and 
thicken  by  dredging  in  the  flour.  Cover 
up  where  it  may  simmer. 

Boil  enough  potatoes  to  fill  the  dish; 
mash  smooth,  beat  light  with  milk  and 
butter  and  place  in  thick  layer  on  top  of 
meat.  Brush  over  with  egg.  Place  dish 
in  oven  until  potatoes  are  browned.  Make 
plenty  of  gravy. 

ROLLED  STEAK 

1   Rump  Steak 

Parsley,  Salt,  Pepper 

Bread  Crumbs,  Butter 
1  Cup  Boiling  Water 

Flatten  steak.  Beat  other  ingredients 
to  a  cream  and  lay  over  the  steak.  Roll 
up  the  steak  and  bind  evenly;  lay  in 
a  dish  with  the  cup  of  water;  cover  with 
another  dish  and  bake  forty  minutes, 
basting  frequently. 

Remove  cover  and  allow  to  brown  be- 
fore serving.  Thicken  the  gravy  with 
browned  flour,  and  serve  very  hot.  Cut 
and  remove  strings  before  serving. 

POT  ROAST 

5  Pounds  Beef 
1  Onion 
Salt,  Pepper 

Put  a  very  little  drippings  in  an  iron 
kettle;  when  hot,  lay  the  beef  in.  Chop 
onion,  fry  brown  in  butter,  and  add  to 
the  beef  with  water  to  half  cover  meat; 
season  and  cover  closely;  thicken  the 
gravy,  simmer  two  hours  or  more.  Serve 
with  the  gravy  poured  over. 

HAMBURG  STEAK 

1  Pound  Beef  Round,  Chopped  Fine 
Va  Teaspoon  Onion  Juice 
Vz  Teaspoon  Salt 
J4  Teaspoon  Pepper 
1  Egg 

Nutmeg  (a  little) 
Soup  Stock 

Remove  all  fibre  and  fat  from  the 
meat;  mix  all  together  thoroughly;  make 
into  small  balls  and  press  flat.  Fry  in 
drippings;  make  a  brown  gravy  of  drip- 
pings used  in  frying;  add  a  little  soup 
stock  and  pour  over  the  meat. 


KIDNEY  STEW 

3  Kidneys 

3  Tablespoons  Butter 

1  Teaspoon  Chopped  Onions 
1  Cup  Brown  Gravy 

Barley  Flour 
Yz  Lemon 

Toast 

Salt,  Pepper,  Mace 

Cut  kidneys  lengthwise,  wash  well, 
dry,  and  wipe  carefully.  Warm  the  but- 
ter and  put  in  with  the  kidneys  before 
really  hot;  add  a  little  mace,  salt  and 
pepper  to  taste,  the  onion  and  gravy. 
Simmer  all  together  closely  covered 
about  ten  minutes.  Add  the  lemon  juice 
and  a  little  grated  peel.  Serve  on  hot 
toast.  Thicken  the  gravy  with  barley 
flour,  and  pour  over. 

FRIED  BRAINS 

1  Calf  s  Brain 

1  Egg  (beaten) 
Cornmeal,  Butter,  Parsley 

Soak  brain  in  cold  water,  then  scald 
for  just  a  second.  Dip  in  the  egg  and 
corn  meal  and  fry  on  both  sides,  a  light 
brown,  in  butter  substitute;  garnish  with 
parsley  and  serve  hot. 

IRISH  STEW 

2  Pounds  Round  Steak  or  Mutton  Chops 
6  Potatoes 

2  Turnips 

4  Onions 

%  Quart  Water 

Place  meat  in  stew  pan,  add  veget- 
ables, pour  in  cold  water;  cover  closely, 
let  stew  gently  till  vegetables  are  ready 
to  mash,  and  the  greater  part  of  gravy 
is  absorbed.     Serve  hot. 

BOILED  BEEF  TONGUE 

3  Fresh  Tongues 
1  Cup  Salt 

Clean  and  place  in  kettle  with  just 
enough  water  to  cover;  add  salt;  add 
water  as  it  evaporates,  so  as  to  keep  the 
tongues  covered  until  they  are  done — 
when  they  may  be  easily  pierced  with  a 
fork. 

If  they  are  to  be  served  at  once,  re- 
move the  skin.  Do  not  peel  until 
needed. 

Soak  salt  tongues  over  night  and  omit 
salt  in  boiling. 

BEEF  HEART  STUFFED 

1  Heart 

2  Tablespoons  Barley  Flour 
1  Sliced  Onion 

1  Stalk  Celery,  Chopped  Fine 
Pepper,  Salt,  Butter 

Wash  thoroughly,  cut  into  Y2  inch 
dice,   put  in   a   saucepan   with   water  to 


For  Flavor,   Economy,   Convenience,  use  WINTO  CONDENSED  TOMATOES 
For  Soups,  Gravies,  Salads,  and  all  Culinary  Purposes 

97 


BRIDE'S     COOK    BOOK 


cover;  remove  scum.  When  nearly 
done,  add  other  ingredients.  Stew  until 
meat  is  very  tender.  Stir  the  barley 
flour  with  a  little  water  and  thicken  the 
whole;  boil  up  and  serve. 

BEEF  TIMBALES 

1  Pint  Left-over  Meat 

1  Teaspoon  Salt 

•/a  Teaspoon   Pepper 
Yz  Cup  Stock  or  Water 

2  Tablespoons  Bread  Crumbs 

1  Tablespoon  Butter 

2  Eggs 
Tonnato  Sauce 

Free  meat  from  fat  and  gristle;  put 
through  meat  chopper,  cutting  fine; 
season  with  salt  and  pepper.  Put  the 
stock,  bread  crumbs  and  water  together 
in  a  saucepan  over  the  simmering 
burner;  when  hot  add  the  meat.  Take 
from  the  fire  and  add  the  eggs,  well 
beaten.  Put  mixture  in  greased  custard 
cups;  stand  in  baking  pan  half  filled 
with  hot  water.  Bake  in  moderate  oven 
twenty  minutes.  Serve  with  the  tomato 
sauce. 

FRIED  TRIPE 

Tripe 

1  Egg 
Milk 

4  Tablespoons  Barley  Flour 
Salt  Pork 

Wash  in  warm  water,  cut  in  three-inch 
squares.  Make  a  batter  of  the  egg,  milk 
and  flour;  try  out  the  pork.  Dip  tripe 
in  the  batter  and  fry  a  light  brown. 

TRIPE  STEW 

3  Pounds  Boiled  Tripe 

2  Tablespoons  Lard 
1  Tablespoon  Butter 
1  Cup  Greens 

6  Large  Potatoes 

3  Onions 
3  Cloves 

3  Garlic  Cloves 
1  Quart  Tomatoes 
Few  Dried  Mushrooms 

Melt  lard  and  butter  in  a  stew  kettle; 
add  the  onions,  cloves,  garlic,  greens 
and  parsley,  all  chopped  fine.  Strain 
tomatoes  and  add  with  the  mushrooms. 
Add  the  boiled  tripe,  cut  in  thin  strips. 
Add  boiling  water  if  too  dry.     Serve  hot. 

HASH 

Cold  Left-over  Beef 
Cold  Boiled  Potatoes 
Salt  and  Pepper 

Chop  very  fine,  season,  add  a  little 
warm  water.  Put  in  frying  pan  and 
cook  slowly  about  twenty  minutes. 


BEEF  A  LA  MODE 

Cross  Rib  of  Beef 
2  Onions 

Pepper  Corns 

1  Carrot 
Bay  Leaves 
Cloves,  Salt,  Vinegar 
Crust  of  Brown   Bread 

2  Tablespoons  Barley  Flour 
Butter  Substitute 

Put  some  drippings  in  bottom  of  pot, 
then  the  meat;  cover  with  water.  Put  in 
the  onions,  pepper  corns,  cloves,  bay 
leaves,  carrot,  bread  crust,  salt  and  a 
little  vinegar.  Keep  the  pot  well  cov- 
ered; fill  up  with  more  hot  water  if  it 
boils  down.  Let  boil  three  hours,  then 
blend  the  flour  with  butter  substitute  a 
nice  brown;  thin  with  gravy  and  let  it 
boil  up  once  more  with  the  meat.  Put 
the  beef  in  a  deep  dish  and  strain  the 
gravy  over  it.  Add  vinegar  to  taste. 
Serve  with  fried  potatoes  and  red  cab- 
bage. 

BRAISED  BEEF 

6  Pounds  Round  or  Rump  Beef  (no  bone) 
1  Teaspoon  Salt 
Vz  Teaspoon  Pepper 

Onions,  carrots,  turnips,  sweet  herbs. 
Wipe  and  trim  beef.  Sear  brown  on  all 
sides  in  very  hot  frying  pan.  In  brais- 
ing pan  or  iron  kettle  put  the  vegetables 
in  layers,  with  the  seasoning.  Lay  on 
the  meat;  add  pint  of  boiling  water. 
Cover  closely  and  cook  four  hours  in 
moderate  oven.  Add  Avater  if  it  evapo- 
rates. Put  meat  on  hot  platter,  strain, 
thicken  and  season  gravy.  Vegetables 
may  be  served  separately  if  desired. 

CORNED  BEEF 

Should. be  cooked  in  plenty  of  water 
brought  slowly  to  a  boil.  If  very  salt 
should  be  soaked  over  night.  Should  be 
cooked  long  enough  to  make  tender,  so 
that  in  a  brisket  or  plate  piece  the  bones 
may  be  readily  removed. 

Preserve  the  liquor  and  return  unused 
meat  to  it  and  let  stand  over  night  to 
absorb  it. 

The  liquor  will  make  good  soup  if  not 
too  salt. 


MUTTON  AND  LAMB 

ROAST  MUTTON 

Get  a  leg  of  eight  pounds,  which  has 
hung  about  a  week,  weather  allowing. 
During  hot  weather  this  joint  gets 
quickly  tainted.  Rub  it  lightly  with  salt 
and  put  it  at  once  before  a  brisk,  sharp 
fire.     Place  it  close  to  the  fire  for  five 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

''•  98 


BRIDE'S     COOK    BOOK 


minutes,  then  place  it  in  the  oven  and  let 
it  roast  slowly  until  done.  Baste  con- 
tinually with  good  dripping  until  that 
from  the  joint  begins  to  flow.  When 
within  twenty  minutes  of  being  done, 
sprinkle  it  with  barley  flour,  and  baste 
with  butter  or  dripping;  and  when  the 
froth  rises,  serve  on  a  hot  dish.  Make 
a  gravy,  throw  off  the  fat,  when  any 
gravy,  if  the  dripping  pan  has  been 
floured,  will  adhere  to  it.  Add  a  little 
stock  and  a  little  boiling  water,  pepper 
and  salt.  Pour  the  gravy  around  the 
meat,  not  over  it. 

BOILED  MUTTON  OR  LAMB 

Trim  and  wipe  the  meat.  Have  ready 
kettle  of  rapidly  boiling  salted  water. 
Immerse  meat,  boil  hard  fiv€  minutes, 
then  reduce  to  gentle  simmer.  Allow 
fifteen  minutes  per  pound.  Lamb  should 
always  be  well  done;  mutton  may  be 
rare.  A  little  rice  may  be  added  to  water 
to  keep  meat  white. 

MUTTON  PIE 

Mutton,  Cold.  Sliced 
Potatoes,  Parsley       i 
Herbs  or  Onion 
Mace,  Salt,  Pepper 

Use  any  cold  mutton  from  which  lean 
slices  may  be  cut.  Put  into  a  pie  dish 
in  alternate  layers  with  thin  sliced 
potatoes,  making  meat  the  first  layer. 
The  seasonings  may  be  added  at  discre- 
tion. A  cupful  of  gravy  from  the  meat 
may  be  poured  into  the  pie  before  the 
crust  goes  on.  Pile  mashed  potatoes 
lightly  on  top  for  the  crust. 

MUTTON  HARICOT 

2  Pounds  Breast  Mutton 

2  Onions  Sliced 

1   Pint  Parboiled  Potatoes 

1  Pint  Shelled  Peas 
Barley   Flour 
Drippings 

Cut  meat  in  pieces,  roll  in  flour  and 
brown  in  drippings.  Put  in  stew  pan, 
add  onions,  cover  with  boiling  water  and 
simmer  until  very  tender.  Add  potatoes 
and  peas,  season,  and  simmer  until 
vegetables  are  done. 

LAMB  SWEETBREADS 

3  Sweetbreads 

Vz  Pint  Veal  Stock 
Green  Onions 

2  Eggs 

1  Pint  Cream 

1  Teaspoon  Parsley,  Minced 
Butter  Substitute 


Barley  Flour 
Salt,  White  Pepper 
Mace,  Grated  Nutmeg 
Boiled  Asparagus  Tips 

Soak  in  luke-warm  water;  put  in  sauce 
pan  with  boiling  water  to  cover.  Sim- 
mer ten  minutes;  take  out  and  put  in 
cold  water.  Now  lard  them,  lay  in  stew 
pan,  add  the  stock,  seasoning,  mace 
onions,  and  a  thickening  of  the  butter 
substitute  and  flour.  Stew  gently  twenty 
minutes. 

Beat  the  eggs  and  cream  together,  add 
the  parsley  and  a  little  nutmeg.  Put 
with  other  ingredients.  Stir  well  till 
quite  hot,  but  do  not  let  it  boil  after  the 
cream  is  added  or  it  will  curdle. 

Have  ready  the  asparagus  tips;  add  to 
sweetbreads  and  serve. 

LAMB  OR  MUTTON  STEW 

Breast  of  Lamb  or  Mutton 
2  Onions 
2  Potatoes 

Pepper  and  Salt 
1  Cup  Tomato  Catsup 

Parsley 

Sweet  Herbs 

_  Cut  up  potatoes  in  quarters  or  eighths 
and  put  with  other  ingredients  in  sauce 
pan  with  meat;  cover  with  water  and 
stew  gently  two  hours;  add  catsup;  let 
boil  up  again  and  serve  hot. 

BROILED  MUTTON  CHOPS 

1  Dozen  Chops  (loin) 
Butter,  Parsley 
Salt,  Pepper 

Dip  in  melted  butter  and  broil  over 
clear  fire  nearly  ten  minutes,  turning  fre- 
quently. Lay  on  a  warm  platter  and 
garnish  with  parsley. 

IRISH  STEW 

2  Pounds  Chops  (neck) 

4  Pounds  Potatoes  (after  paring) 
8  Onions,  large 

Cut  meat  in  convenient  pieces;  slice 
potatoes  and  onions;  put  layer  of  onions 
and  potatoes  at  the  bottom  of  stew  pan, 
place  the  meat  on  this  and  season  it' 
plentifully  with  pepper,  lightly  with  salt. 
Pack  closely  and  cover  the  meat  with 
another  layer  of  potato  and  onion.  Pour 
in  as  much  water  or  stock  as  will 
moisten  the  topmost  layer.  Cover 
tightly  and  let  simmer  gently  for  three 
hours.  Don't  remove  the  lid  as  it  hurts 
the  flavor. 


SNOWHUGG'D  SYRUP,  a  delicate  and  delicious  Table  Syrup 
Your  Grocer  will  have  it — ask  for  it. 

99 


BRIBERS     COOK    BOOK 


SWEETBREAD  CROQUETTES 

2  Sweetbreads 
J4  Pint  Cream 

1  Teaspoon  Butter 

1  Teaspoon  Salt 
•/2  Teaspoon  Pepper 
■A  Teaspoon  Onion  Juice 

1  Tablespoon  Barley  Flour 

1  fegg 

1  Dozen  Mushrooms  (dried  and  chopped) 

1  Teaspoon  Parsley  (fine) 

Wash  and  parboil  the  sweetbreads, 
then  put  in  cold  water.  Remove  outside 
skin  and  all  membrane;  then  with  silver 
knife  chop  in  small  pieces  and  measure; 
there  should  be  ^  pint. 

Put  the  cream  in  a  saucepan,  rub  the 
butter  and  flour  together;  stir  with 
cream  until  it  is  a  smooth  paste;  add 
the  yolk  of  the  egg  and  the  sweetbread. 
Mix  and  cook  one  minute.  Take  from 
the  fire,  add  the  mushrooms,  chopped 
fine;  add  the  salt,  pepper,  parsley  and 
onion  juice,  well  mixed.  When  cool 
form  into  croquettes;  roll  into  beaten 
eggs  and  bread  crumbs  and  fry  in  hot 
lard. 

KNUCKLES  OF  VEAL 

Veal  (sliced) 

Salt,  Pepper 

Mace,  Thyme,  Parsley 

Barley  Flour,  Butter 

Season  with  salt  and  pepper;  flour 
lightly  and  fry  brown.  Lay  in  saucepan, 
cover  with  water;  skim  well;  add  season- 
ings. Simmer  2^  hours;  thicken  gravy 
with  flour;  add  butter  and  salt  to  taste. 

ROAST  LOIN  OF  VEAL 

Leave  in  the  kidney,  around  which  put 
considerable  salt.  Make  a  dressing  the 
same  as  for  fowls;  unroll  the  loin,  put 
the  stuffing  well  around  the  kidney,  fold 
and  secure  with  several  coils  of  white 
cotton  twine  wound  around  in  all  direc- 
tions; place  in  a  dripping  pan,  with  the 
thick  side  down,  and  put  in  a  rather  hot 
oven,  letting  it  cool  down  to  moderate; 
in  one-half  hour  add  a  little  hot  water 
to  the  pan,  and  baste  often;  after  half 
an  hour  turn  over  the  roast  and  when 
done  sprinkle  lightly  with  barley  flour 
and  baste  with  melted  butter.  Before 
serving  carefully  remove  the  twine.  A 
roast  of  four  or  five  pounds  will  bake  in 
about  two  hours.  For  a  gravy,  skim  off 
some  of  the  fat  if  there  is  too  much  in 
the  drippings;  dredge  in  barley  flour; 
stir  until  brown,  add  hot  water  if  neces- 
sary; boil  a  few  minutes,  stir  in  sweet 
herbs  as  fancied  and  put  in  a  gravy  boat. 
Serve  with  green  peas  and  lemon  jelly. 


FRIED  SWEETBREADS 

For  every  mode  of  dressing  they 
should  be  prepared  by  half  boiling,  and 
then  putting  them  in  cold  water;  this 
makes  them  whiter  and  firmer.  Dip  in 
beaten  egg  and  then  in  bread  crumbs, 
pepper  and  salt  and  fry  in  drippings. 
Serve  with  peas  or  tomatoes. 

VEAL  CUTLETS,  BREADED 

Trim  and  flatten  the  cutlets,  add  pep- 
per and  salt,  and  roll  in  beaten  egg, 
then  in  oatmeal.  Fry  in  good  dripping, 
turn  when  the  lower  side  is  brown. 
Drain  off  the  fat,  squeeze  a  little  lemon 
juice  on  each,  and  serve  in  a  hot  flat 
dish. 

CALVES  LIVER  AND  BACON 

Cut  liver  in  one-half  inch  slices,  soak 
in  cold  water  twenty  minutes,  drain,  dry 
and  roll  in  barley  flour.  Have  pan  very 
hot.  Put  in  bacon  thinly  sliced,  turn 
until  brown;  put  on  hot  platter.  Fry 
liver  quickly  in  the  hot  fat,  turning  very 
often.  When  done,  pour  off  all  but  one 
or  two  tablespoons  fat,  dredge  in  barley 
flour  until  it  is  absorbed,  and  stir  till 
brown.  Add  hot  water  gradually  to 
make  smooth  gravy,  season  and  boil  one 
minute.     Serve  separately. 

VEAL  LOAF 

3  Pounds  Chopped  Veal 

1  Pound  Fresh  Pork  (chopped  line) 

3  Eggs 

Butter  Substitute 
1  Pint  Rice  (boiled) 
1  Teaspoon  Salt 
1  Teaspoon  Black  Pepper 
Yz  Teaspoon  each  Sage,  Thyme 

Make  all  ingredients  into  a  loaf.  Wrap 
securely  in  white  muslin,  tie  the  ends. 
Place  in  baking  pan  with  very  little 
water,  baste  often,  turn  so  as  to  brown 
both  sides.     Leave  in  cloth  until  cold. 


PORK 


ROAST  LEG  OF  PORK 

Small  Leg,  Young  Pork 
Sage,  Onions 
Salt,  Pepper 
Apple  Sauce 

Cut  a  slit  in  the  knuckle  and  fill  with 
the  chopped  onions  and  seasonings. 
When  half  done  slice  the  gkin  in  places, 
but  do  not  go  deeper  than  the  outer  rind. 
Serve  with  apple  sauce. 


100 


BRIDE'S     C  O  O  K    B  O  O  K 


I 


SALT  PORK,  CREAM  GRAVY 
(Southern  Style) 

Salt  Pork  (sweet  cured) 
Barley  Flour 
Corn  Starch 
White  Pepper 

1  Tablespoon  Bacon  Fat 

3  Tablespoons  Melted  Fat 

2  Tablespoons  Corn  Starch 
V/2  Cups  Milk 

Salt 

=  Cut  pork  in  half-inch  slices,  put  in 
saucepan,  cover  with  cold  water  and 
bring  to  boiling  point;  drain;  add  cold 
water  and  let  stand  a  few  minutes;  mix 
2  parts  flour  to  1  part  cornstarch;  season 
with  the  pepper.  Roll  pork  in  mixture 
and  place  in  frying  pan  with  the  hot 
bacon  fat.  Pour  oflf  fat  as  it  melts, 
brown  and  fry  till  reduced  one-half. 
Cook  the  cornstarch  three  minutes  in 
the  hot  fat  without  browning;  add  the 
ipilk  and  salt  and  cook  until  smoothly 
thickened.     Pour  over  the  pork. 

Serve  for  breakfast  with  baked  potatoes 
^nd  hot  biscuit. 

ROAST  SPARE  RIBS 

Trim  ragged  ends  neatly,  crack  ribs 
across  the  middle,  rub  with  salt  and 
sprinkle  with  pepper.  Fold  over,  stuff 
with  a  turkey  dressing.  Sew  up  tightly, 
place  in  a  dripping  pan  with  pint  of 
water;  baste  often;  turn  and  bake  both 
sides  a  rich  brown. 

PITIED  PORK  CHOPS 

Cut  about  half  inch  thick;  trim  neatly. 
Put  a  little  fat  in  the  frying  pan  and 
when  hot,  the  chops.  Turn  often  until 
brown  aill  over.  A  few  minutes  before 
they  are  done,  season  with  sage,  salt  and 
pepper. 

ROAST  SADDLE  OF  PORK 

Barley  Flour 
Brown  Gravy 
Apple  or  Tomato  Sauce 

Strip  the  skin,  trim  the  joint  neatly 
and  cover  the  fat  with  buttered  papen 
Have  a  clear  fire  and  baste  often.  Half 
an  hour  before  taking  up,  remove  paper, 
dredge  lightly  with  the  llour,  and  baste 
until  it  is  brightly  browned. 

Serve  with  the  gravy  and  sauce.  If 
liked,'  skin  may  be  left  on,  scoring  it 
lengthwise,  same  way  as  saddle  is 
carved. 

P6RK  TENDERLOIN 

Tenderloins 
Barley  Flour 
Milk.  Salt,  Pepper 
Slice  tenderloins  crosswise  and  flatten: 


fry  or  broil  them  and  season.  When  done 
move  to  platter  and  make  a  gravy  with 
a  little  flour  in  the  hot  fat — if  not  enough 
fat,  add  a  little  butter.  Stir  until  brown; 
add  a  little  milk;  stir  until  it  boils;  pour 
over  the  tenderloin. 

FRIED  SALT  PORK 

Take  thin  slices  of  pickled  pork;  fry 
lightly.  Then  mix  a  batter  of  egg  and 
barley  flour  and  milk  and  place  the  pork 
in  this  till  it  has  become  completely 
covered  and  fry  to  a  light  brown. 

SALT  PORK 

Cut  as  many  slices  as  needed;  if  fbr 
breakfast,  the  night  previously  soak 
in  a  pint  of  milk  and  water,  about  one- 
half  milk,  either  skimmed  milk,  sour 
milk  or  buttermilk;  rinse  till  the  water 
is  clear,  and  roll  in  corn  meal  and  fry. 
It  is  as  nice  as  fresh  pork. 

pfel^D  HAM  AND  EGGS 

Cut  slices  of  ham  Very  thin,  trim  off 
the  rind,  put  into  a  frying-pan,  cooking 
Until  crisp.  Place  On  a  hot  platter;  pour 
off  some  bf  the  grease,  then  carefully 
br^eak  the  eggs  separately  in  a  small 
plate  so  that  no  bad  be  cooked,  and 
slip  each  egg  gently  into  a  frying-pan. 
Do  not  turn  them  while  frying,  but 
gently  tip  the  pan  so  that  the  hot  lard 
will  be'  oVer  them  all.  Cook  about  three 
minutes;  the  white  must  retain  its  trans- 
parency so  that  the  yolk  can  be  seen 
through  it.  Lay  a  fried  egg  upon  each 
slice  of  ham  and  serve  hot. 

TO  BOIL  A  HAM 

Well  soak  the  ham  in  a  large  quantity 
of  water  for  twenty-four  hours,  then 
trim  and  scrape  it  very  clean;  put  it  in 
a  large  pot  with  more  than  sufficiiint 
water  to  Cover  it;  put  in  a  blade  of  mace^ 
a  few  cloves,  a  sprig  of  thyme  and  twd 
bay  leaves.  Boil  it  for  four  or  five 
hours,  according  to  its  weight;  and  when 
done,  let  it  become  cold  in  the  lilquor  iif 
which  it  was  boiled.  Then  remove  the 
rind  carefully,  without  injuring  the  fat, 
press  a  cloth  over  it  to  absorb  as  much 
of  the -grease  as  possible,  and  shake 
some  bread  raspings  over  the  fat.  Brown 
quickly  in  hot  oven.  Serve  cold,  gar- 
nished with  parsley., 

kOAST  PIG 

Select  a  pig  about  six  weeks  old,  wash 
it  thoroughly  inside  and  outside;  wipti 
dry  with  a  towel,:  «alt  inside:  and  stuff 


SAN   FRANCISCO.  SECTION  7 


101 


BRIDE'S    COOK    BOOK 


it  with  a  rich  fowl  dressing,  making  it 
plump.  Sew  it  up,  place  it  in  the  drip- 
ping pan,  salt  and  pepper  the  outside, 
baste  with  butter  and  water  a  few 
times  as  the  pig  warms,  afterward 
with  gravy  from  the  dripping  pan.  Roast 
from  two  to  three  hours.  Make  the 
gravy  by  skimming  off  most  of  the 
grease;  stir  in  the  pan  two  tablespoons- 
ful  of  barley  flour,  turn  in  the  water  to 
make  it  the  right  thickness,  season  and 
let  all  boil  up  once.  Strain  and  turn 
into  the  gravy  dish.  Place  the  pig  upon 
a  large  platter  surrounded  with  parsley. 
Send  to  the  table  hot.  In  carving,  cut 
off  the  head  first;  spHt  the  back,  take  off 
the  hams  and  shoulders  and  separate  the 
ribs. 

BAKED  HAM 

Put  a  medium-sized  ham  in  a  pot  and 
cover  with  sweet  cider.  Let  it  simmer 
gently  for  three  and  one-half  hours. 
Skim  frequently  to  remove  the  grease  as 
it  rises.  When  tender  take  out  and^  re- 
move the  rind;  cut  the  fat  on  top  into 
diamonds  and  in  each  diamond  stick  a 
clove;  then  rub  over  the  top  of  the  ham 
one-half  of  a  cupful  of  maple  syrup, 
place  in  the  oven  and  bake  slowly  for 
forty-five  minutes. 

MEAT  PIES 

POTATOES  FOR  CRUST  ON  MEAT 
PIES 

HOT  POT 

1  Pound  Meat  Free  from  Bone 

2  Pounds  Potatoes 
2  Onions 

Salt  and  Pepper  to  Taste 
2  Carrots 
Water 

Peel  and  slice  potatoes,  carrots  and 
onions.  Cut  meat  in  small  pieces.  Fill  a 
casserole  or  baking  dish  with  alternate 
layers  of  meat,  carrots  and  onions.  Put 
uncooked  potatoes  on  top  of  pie.  Fill 
dish  three-fourths  full  of  water.  Bake  in 
moderate  oven  154  hours. 

COTTAGE  PIE 

For  the  filling,  use  either  cold  roast 
cut  into  pieces  covered  with  gravy,  or 
shredded  cooked  fish  with  white  sauce. 

For  the  crust,  lightly  pile  on  a  layer  of 
cold  mashed  potatoes.  Bake  until 
browned  in  hot  oven. 

MEAT  AND  POTATO  CASSEROLE 
V/z  Pounds  Mashed  Potatoes 


2  Tablespoons  Fat 
1   Egg 
Salt  and  Pepper  to  Taste 
%  Pound  Minced  Cooked  Meat 
1  Cup  Thicl<  Brown  Sauce  or  Gravy 

Grease  the  inside  of  a  casserole  or 
baking  dish  and  coat  it  with  corn  meal. 
Mix  the  fat  and  part  of  the  beaten  egg 
with  the  potato,  season  and  line  the  dish 
with  this  mixture,  leaving  a  cavity  in 
the  center.  Brush  with  rest  of  egg  and 
bake  20  minutes  in  a  hot  oven  till  brown. 
Heat  the  minced  meat  and  sauce  to- 
gether and  season.  Turn  out  the  potato 
case,  fill  it  with  the  meat  mixture  and 
serve  hot. 


SHEPHERD'S  PIE 

Grease  a  baking  dish;  cover  the  bot- 
tom with  mashed  potatoes.  Add  a  layer 
of  cooked  minced  meat  or  fish  seasoned 
well  and  mixed  with  meat  stock  or 
gravy.  Cover  with  mashed  potatoes. 
Bake  long  enough  to  heat  through — 20 
or  30  minutes. 

MEAT  LOAF  OR  MEAT  BALLS 

1  Pound  Ground  Beef 
1  Cupful  Cold  Cereal 
1   Egg 

1  Teaspoon  Salt 
1  Teaspoon  Seasoning 
'/a  Teaspoon  White  Pepper 

Use  enough  bread  or  cracker  crumbs 
to  make  the  proper  consistency  for  roll- 
ing into  balls  or  forming  a  loaf.  It  is 
well  to  let  the  cereal  stand  covered  in 
the  oven  or  a  warm  place  till  heated 
through,  then  work  into  it  the  meat  and 
other  ingredients,  using  the  hand.  Cook 
the  balls  in  a  little  hot  cooking  oil,  or 
drippings  in  a  frying  pan.  The  loaf 
should  be  baked  in  the  oven;  use  the 
same  fats,  and  if  desired  baste  with  a 
tomato  sauce. 

MOCK  PORK  SAUSAGE 

1  Pound  Hamburger  Steak 

1  Tablespoon  Sage 
V/2  Teaspoons  Savory 
V/z  Teaspoons  Thyme 

2  Cupfuls  Cold  Cooked  Oats 
21/2  Teaspoons  Salt 

y»  Teaspoon  Pepper 

1  Beaten  Egg 

2  Tablespoons  Cooking  Oil 

Mix  all  thoroughly,  form  into  flat 
cakes,  dip  in  flour  and  saute  until  well 
done  and  brown.  This  quantity  will 
make  sixteen  cakes  about  two  inches  in 
diameter  and  half  an  inch  thick. 


102 


BRIDE'S    COOK    BOOK 


VEGETABLE  STEW 

J/g  Pound  Beef 

1/2  Pound  Mutton 

Vz  Cup  Carrots,  diced 

1  Carrot,  whole 

2  Cups  Potatoes,  diced 
%  Cup  Tomatoes,  canned 

2  Tablespoons  Fat 

3  Tablespoons  Onion,  Sliced 

1  Cup  Cabbage,  Chopped 

•4  Cup  Flour,  for  thickening 
«/2  Bay  Leaf 
6  Cloves 

6  Peppercorns 

2  Tablespoons  Parsley,  chopped 
2  Teaspoons  Salt 

1  Sprig  Thyme 

7  Cups  Water 

Cut  meat  into  small  pieces;  brown 
with  onion  in  fat;  add  water,  one  carrot 
in  which  the  cloves  have  been  imbedded, 
and  other  vegetables.  Tie  the  bay  leaf, 
peppercorns,  and  thyme  together  in  a 
piece  of  cheesecloth  and  cook  with  stew 
ingredients  until  these  are  done  (about 
two    hours).      Remove    bag    of    season- 


ings;  thicken  stew  with  flour;  add   salt 
and  pepper  if  desired. 

GOULASH 

%  Pound  Beef,  chuck 

1  Tablespoon  Fat 
V/z  Teaspoons  Salt 
V/z  Tablespoons  Onion,  chopped 
1-3  Sweet  Red  Pepper 
1  Cup  Potato,  diced 
3  Peppercorns 
1/2  Bay  Leaf 
1/2  Teaspoon  Paprika 
V/z  Cups  Water  (more  or  less) 
1  Cup  Tomatoes 

Fry  onion  a  golden  brown  in  the  fat; 
add  meat,  cut  into  small  pieces,  and 
brown  well.  Add  red  pepper,  season- 
ings, and  tomato.  Cook  until  meat  is 
tender,  adding  the  water  gradually  as 
needed.  Add  potatoes  and  cook  until 
they  are  tender.  Noodles  may  be  added 
if  they  are  desired,  about  20  minutes  be- 
fore the  potatoes  are  done. 


103 


Visit  3  stores  when  buying  Furniture 


Always  visit  3  stores — study,  in  as  critical  a  manner  as  possible,  each 
store's  policy,  each  store's  values,  each  store's  prices.  ^  Have  each  sales- 
man explain  materials  used;  learn  the  difference  between  the  real  and 
the  "just  as  good";  ask  what  each  store  does  if  you  are  dissatisfied 
at  any  time;  realize  the  difference  between  "painted  pine"  at  $25,  and 
"6-coat  enamel  over  maple"  at  $80 — the  both  may  be  called  "decorated 
ivory."  H  Then  place  your  order  with  the  store  which  gives  you  the 
best    value,    service    and    satisfaction    for    the    money    you    invest. 


From  the  department  of  Interior 
Decoration  right  through  the  depart- 
ments of  service  we  are  all  here  to  help 
you.  Give  us  a  floor,  four  walls  and  a 
ceiling — ^and  we  can  transform  it  into 
an  artistic  creation :    a  Home. 


The  Furniture  and  Furnishings  dis- 
played in  this  fine  store-building  are 
dependable  things.  They  are  of  the 
best  class  and  grade  obtainable  in  their 
various  price-categories,  and  must  give 
"PLEASURE,  in  Comfort  and  Beauty; 
SERVICE,    in    Economy    and   Utility." 


Our  salesmen  are  more  than  "ordep- 
takers"— they  like  Furniture ;  they  are 
friendly  experts ;  they  know  the  merch- 
andise they  sell ;  they  know  what  you 
want  that  merchandise  to  be  and  do; 
and  they  courteously  and  helpfully  put 
your  interests  and  your  satisfaction 
'way  ahead  of  the  mere  figures  involved 
in  the  sale. 

Seventy  per  cent  of  our  customers  pay 
cash ;  thirty  per  cent  use  our  Monthly 
Payment  Plan.  (From  the  customer's 
standpoint  this  plan  is  very  beneficial. 
Having  credit  with  The  John  Breuner 
Co.  helps  you  in  securing  credit  in 
other  stores,  as  our  recommendation 
means  much.  We  are  always  glad  to 
open  desirable  new  accounts  on  this 
plan.) 


The  iJohn  Breuner  Company  maintain  what  is 
more  than  just  a  store-— an  i?isiift*]tior^ — ^for  purvey- 
ing Beauty,  Comfort,  Helpfulness  and  Service, 
through  the  medium  of  good,  dependable  Furmture 
rand  Furnishing  Accessories  for  the  Home. 


:r    .  ^^P'^' 


281  GEARY  STREET,  near  POWELL 

104 


JO '  On/on  jquan 

I    '       'w,'{>^^     San  Franasa 


Meat  Substitute  Dishes 


INSTEAD  OF  MEAT  USE  FISH, 
CHEESE,  BEANS,  PEAS,  LENTILS, 
NUTS  OR  SKIM  MILK. 

PEANUT  BUTTER  LOAF 

1  Cup  Peanut  Butter 

1  Cup  Mashed  Potatoes 

2  Tablespoons  Finely  Chopped  Parsley 
2  Teaspoons  Grated  Onion 

1  Egg 

2  Teaspoons  Salt 

Vz  Teaspoon  Grated  Nutmeg 
»/a  Teaspoon  Paprika 

Mix  all  together  and  shape  into  loaf 
and  bake. 

PEANUT  PUREE 

3  Cups  Hot  Milk 

1  Cup  Water  or  Stock  1 

2  Tablespoons  Cornstarch 
Yz  Cup  Peanut  Butter 

1  Teaspoon  Salt 
'/4  Teaspoon  Paprika 
Parsley  or  Celery  Tops 

Mix  cornstarch  with  part  of  cold  water 
and  blend  with  peanut  butter;  add  the 
seasoning  and  the  rest  of  the  water.  Stir 
into  the  hot  milk.  Cook  20  minutes  in  a 
double  boiler;  add  parsley  or  celery  tops 
to  season. 

GREEN  SOY  BEANS 

Soak  beans  at  least  twelve  hours,  then 
boil  in  enough  water  to  cover,  about 
four  hours  or  until  tender.  Allow  most 
of-  the  water  to  evaporate  during  the 
cooking.  When  tender,  add  butter,  salt, 
pepper,  and  serve. 

YELLOW  SOY  BEAN  SOUFFLE 

1  Cup  Yellow  Soy  Beans 

2  Tablespoons  Butter 

4  Tablespoons  Flour 
1  Cup  Milk 

1  Teaspoon  Salt 

•/a  Teaspoon  Pepper 

2  or  3  Eggs 

Soak  beans  and  cook  in  boiling  water 
tmtil  tender,  about  four  hours.  Drain 
and  rub  through  a  strainer.  Melt  but- 
ter, add  flour  and  milk  and  boil  one 
minute,  stirring  constantly.  Add  2  cups 
beans  pulp,  cool  and  add  the  beaten  egg 
yolks  and  seasoning.  Beat  the  whites  of 
the  eggs  until  stiff  and  fold  into  the  bean 
mixture.  Put  in  a  buttered  baking  dish 
and  bake  in  a  moderate  oven  thirty  min- 
utes. 


BAKED  SOY  BEANS 

1'/2  Cups  Yellow  Soy  Beans 

'/a  Cup  White  Beans 
1-3  Cup  Corn  Syrup 

■/(  Teaspoon  Mustard 
1  Small  Onion 

•4  Pound  Salt  Pork 

Soak  beans  twelve  hours.  Put  into 
baking  dish  in  which  the  salt  pork, 
onion,  corn  syrup,  and  mustard  have 
been  placed.  Cover  with  cold  water, 
and  cook  in  a  slow  oven  at  least  12 
hours.    Add  water  as  needed. 

(Soy  beans  alone  make  a  palatable 
dish  when  baked.  In  this  case  2  ta,ble- 
spoons  flour  should  be  added  to  give  the 
desired  consistency.) 

NUT  AND  GEJREAL  ROAST 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Cold  Cooked  Pearl  Barley 
1  Cup  Leftover  Oats 
or  Other  Cereals 
1  Cup  Brown  Bread  CrMhibs 
1  Cup  Chopped  Peanuts 

1  Teaspoon  Salt 

J/4  Teaspoon  Peppei* 

2  Tablespoons  Butter 

2  Tablespoons  Barley  Flour 

1  Cup  of  Hot  Water  or  Vegetable  Stock 

1  Large  Chopped  .Onion 

Cook  the  onion  in  the  butter  until  light 
brown,  add .  the  barley  .flour,  stir 
and  add  hot  water  or  vegetable  stock; 
let,  simmer,  stirring  constantly  for  five 
minutes;  then  blend  with  dry  ingredients, 
which  have  been  well  mixed.  ^  Shape  into 
a  loaf,  place  in  greased  roasting  pan,  and 
bake  40  minutes.  Serve  piping  hot  with 
a  tomato  sauce.  A  delicious  meat  sub- 
stitute. 

BAKED  BEANS 

2  Cups  White  Beans 
Baking  Soda 

2  Cups  Milk 

1  Tablespoon   Butter 

2  Tablespoons  Honey 
Pinch  Cayenne  Pepper 

■  Soak  over  night,  1  pint  small  white 
beans.  Bring  to  a  boil,  adding  soda 
the  size  of  a  bean,  and  allow  to  simmei* 
for  ^  hour.  Drain,  and  cook  until  ten- 
der in  salted  water,  but  not  long  enough 
to  break  the  skins.  Drain  and  rinse  the 
beans  and  put  them  in  an  earthenware 
bean-pot.  Pour  over  them  the  milk, 
adding  butter,  honey,  and  pepper.  Coyer 
closely  and  bake  in  a  slow  oven  until  the 
milk  is  absorbed. 


105 


BRIDE'S    COOK    BOOK 


CHEESE  SOUFFLE 

1  Cup  Milk 

1  Teaspoon  Cornstarch 
Vz  Cup  Crumbs 
Vz  Cup  Grated  Cheese 

3  Eggs 

Cook  the  cornstarch  in  the  milk,  and 
when  it  comes  to  the  boil  add  the 
crumbs.  Beat  the  yolks  of  the  eggs  and 
add  the  cheese.  Stir  this  into  the  first 
mixture,  and  season  to  taste.  Add  the 
whites  of  the  eggs,  beaten  stiff,  and  bake 
at  once. 

VEGETABLE  CUTLETS 

1  Cup  Cooked  Rice 

2  Cups  Cooked  Beans 

1  Cup  Mashed  Potatoes 

1  Tablespoon  Fat  or  Oil 

2  Tablespoons  Onion 

2  Tablespoons  Cornstarch 
1.3  Cup  Tomato 

Vz  Teaspoon  Salt 

Cook  onion  in  fat,  add  remaining  in- 
gredients which  have  been  put  through 
the  meat  chopper.  Mix  well,  shape  like 
cutlets  and  bake  ^  hour  in  a  quick  oven, 
basting  twice  with  fat  or  oil. 

WELSH  RAREBIT 

1  Tablespoon   Butter 

1  Tablespoon  Cornstarch 
1/4  Cup  Milk 
i/a  Pound  Mild  Cheese 
Va  Teaspoon  Salt 
'/(  Teaspoon  Mustard 
Cayenne 

Melt  the  butter  and  add  the  cornstarch. 
Then  add  the  milk  gradually.  Cook  2 
minutes,  stirring  constantly.  Add  the 
cheese  and  stir  till  melted.  Serve  on 
crackers  or  toast. 

BARLEY  AND  CHEESE  SOUFFLE 

Contributed  by  Albers  Bros.  Milling 
Company. 

Vz  Cup  Pearl  Barley 
2-3  Cup  Grated  Cheese 

3  Eggs  (well  beaten) 
1  Teaspoon  Salt 

'/a  Teaspoon  Pepper 

1  Cup  Milk 

Cook  the  barley  in  boiling  water  until 
tender  (or  use  two  cupfuls  of  cooked 
barley).  Mix  together  thoroughly;  bake 
in  a  greased  casserole  twenty  to  twenty- 
five  minutes. 

BAKED  SOY  BEAN  SOUP 

2  Cups  Boiled  Soy  Beans 

3  Pimientos 

1-3  Cup  Cottage  Cheese 
1  Teaspoon  Salt 
f.  g.  Pepper 


Mix  in  order  given.  If  the  mixture  is 
too  dry  to  shape  into  a  loaf,  add  liquid 
from  beans  or  pimientos  to  moisten. 
Shape  into  a  loaf  and  bake  in  a  mod- 
erate oven,  basting  frequently  with  drip- 
pings and  water. 

SPLIT  PEA  AND  NUT  ROAST 

Contributed  by  Albers  Bros.  Milling 
Company. 

Soak  one  cupful  split  peas  over  night 
in  cold  water.  In  the  morning  drain, 
cover  with  fresh  water  and  simmer  until 
tender.  Press  through  a  coarse  sieve  or 
colander.  Add  one-half  cupful  chopped 
peanuts,  one  tablespoonful  melted  fat  or 
cooking  oil,  one-half  cupful  fine  dry 
bread  crumbs,  one-half  teaspoonful  salt 
(more  may  be  required),  one-fourth  tea- 
spoonful  pepper  and  enough  milk  to 
make  the  mixture  of  the  consistency  of 
mush.  Put  into  an  oiled  baking  dish, 
bake  in  a  moderate  oven  one  hour. 
Serve  hot  with  a  tomato  or  meat  sauce. 
Minced  onion  and  green  pepper  may  be 
added  if  desired. 


SPLIT  PEA  LOAF 

Contributed  by  Albers  Bros.  Milling 
Company. 

2  Cups  Split  Peas 

1  Medium  Sized  Minced  Onion 

1  Red  or  Green  Pepper 
Yz  Cup  Grated  Cheese 
%  Cup  Dry  Bread  Crumbs 

1  Teaspoon  Salt 

Va  Teaspoon  Pepper 

2  Cups  Liquid 

Soak  peas  over  night  or  several  hours; 
then  cook  until  tender;  mix  all  ingredi- 
ents and  bake  in  greased  loaf  pan  about 
forty  minutes. 

WALNUT  SAUSAGE 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Cup  Cold  Boiled  Hominy  Grits 
1  Cup  of  Fine  Stale  Bread  Crumbs 

1  Cup  Chopped  Walnuts 

2  Tablespoons    Melted    Butter    or    Olive 

Oil 
2  Eggs 
Salt,  Pepper  and  Sage  to  Taste 

Mix  the  cold  hominy  grits,  bread 
crumbs,  walnuts,  melted  butter  or  olive 
oil,  eggs;  add  salt,  pepper  and  sage  to 
taste.  Shape  in  small  cakes  and  fry  in 
hot  fat  or  oil.  (These  have  good  meat 
value.) 


106 


BRIDE'S    COOK    BOOK 


CHEESE  FONDU 


Vz  Pound  Dry  Cheese 
1  Tablespoon  Cornstarch 
1  Cup  Cream 

Yolks  4  Eggs 

Whites  4  Eggs 

Cook  the  cornstarch  with  the  cream 
till  thick;  turn  in  the  cheese,  grated,  and 
add  a  little  salt.  Stir  till  cool  and  add 
the  yolks,  well  beaten.  Fold  in  the 
whites,  beaten  very  stiff.  Bake  in  a 
papered  tin  in  a  hot  oven,  filling  tin 
only  half  full.  Bake  20  minutes  and 
serve  at  once  or  it  is  apt  to  fall. 

COTTAGE  CHEESE  LOAF  WITH 
BEANS  OR  PEAS 

1  Cup  Cottage  Cheese 

Va  Teaspoon  Soda  to  Neutralize  Add 

2  Cups  Cooked  Pink  Beans 
1  Cup   Boiled   Rice  (dry) 

1  Cup  Dry  Cornbread  Crumbs 

2  Tablespoons  Chopped  onion 
or  V^  Teaspoon  Onion  Juice 

2  Tablespoons  Savory  Fat 

Chopped  Celery  or  Celery  Salt,  or 
Pimlentos,  or  Worcestershire  Sauce> 
or  Mixed  Poultry  Dressing. 

Mash  pink  beans  or  put  them  through 
the  meat  chopper.  Mix  beans,  cheese, 
bread  crumbs  and  seasoning  together 
well  and  form  into  a  roll.  The  roll 
should  be  mixed  very  stiff,  for  it  will  be- 
come much  softer,  on  heating.  Bake  it 
in  a  moderate  oven,  basting  occasionally 
with  a  well  flavored  fat.  Serve  with 
tomato  or  other  sauce. 

BOSTON  ROAST 

1  Pound  Can  of  Kidney  Beans  or  Equiv- 

alent  Quantity  of  Cooked  Beans 
Vz  Pound  of  Grated  Cheese 
Bread  Crumbs 
Salt 

Mash  the  beans  or  put  them  through 
a  meat  grinder.  Add  the  cheese  and 
sufficient  bread  crumbs  to  make  the  mix- 
ture stiff  enough  to  be  formed  into  a  roll. 
Bake  in  a  moderate  oven,  basting  oc- 
casionally with  butter  and  water.  Serve 
with  tomato  sauce.  This  dish  may  be 
flavored  with  onions,  chopped  and 
cooked  in  butter  and  water. 

NUT  AND  CHEESE  ROAST 

1  Cup  of  Grated  Cheese 

1  Cup  of  Chopped  English  Walnuts 

1  Cup  of  Bread  Crumbs 

2  Tablespoons  of  Chopped  Onion 
1  Tablespoon  of  Butter 

Juice  of  Half  a  Lemon 
Salt  and  Pepper 
Cook  the  onion  in  the  butter  and  a  lit- 
tle  water   until   it   is   tender.      Mix   the 


other  ingredients  and  moisten  with 
water,  using  the  water  in  which  the 
onion  has  been  cooked.  Pour  into  a 
shallow  baking  dish  and  brown  in  the 


PEANUTS  AND  ONIONS 

2  Quarts     Cooked     Onion     (steamed     or 

boiled) 
1/2  Cup  Peanuts,  Roasted  and  Chopped 
2.3  Quart  White  Sauce 
Salt 
Pepper 

Put  one-half  of  the  peanuts  into  the 
white  sauce  and  mix  this^  with  the 
onions.  Sprinkle  the  remaining  half  of 
the  peanuts  on  top.  Quantity:  10  serv- 
ings. 

FONDU 

Vz  Pound  Good  Dry  Cheese 
V/z  Tablespoons  Cornstarch 
1  Cup  Cream 
Yolks  of  4  Eggs 
Whites  of  5  Eggs 

Cook  the  cornstarch  with  the  cream 
till  thick;  turn  in  the  cheese  grated  and 
add  a  little  salt.  Stir  till  cool  and  add 
the  yolks,  well  beaten.  Fold  in  the 
whites,  beaten  very  stiff.  Bake  in  a 
papered  tin  in  a  hot  oven,  filling  tin 
only  half  full.  Bake  twenty  minutes, 
and  serve  at  once,  as  it  will  fall. 

HOMINY  AND  CHEESE 

4  Cups  Hominy 
'/2  Cup  Cheese 
Vz  Cup  Milk 
Seasoning 

Place  alternate  layers  of  hominy  and 
cheese  in  baking  dish.  Add  milk  and 
seasonings.  Cover  with  buttered  crumbs. 
Bake  20  to  30  minutes. 

Protein,  365  calories— Total,  3373  cal- 


BOSTON  BAKED  BEANS 

To  one  pint  dried  beans,  add  one  quart 
milk-warm  water.  Set  on  back  of  range 
and  soak  over  night.  Wash  from  this 
water,  add  three  pints  warm  water  and 
cook  till  tender.  This  will  take  about 
three  hours  or  a  little  less,  possibly. 
Drain  well  and  season  with  salt  and 
pepper.  Place  in  center  of  baking  dish 
a  nice,  firm,  square  piece  of  boiled  salt 
pork  and  surround  it  with  beans.  Pour 
over  all  two  tablespoons  of  yellow  corn 
syrup,  and  bake  for  an  hour.  By  this 
time  it  will  be  a  rich  brown. 


107 


WHITE  SAUCE 


CREAMED  CHICKEN  GRAVY 


2  Cups  Milk 
'       2  Tablesjjoons  Cornstarch 
2  Tablespoons  Butter 
■     Salt  and  P6pper  to  Taste 

Rub  the  butter  and  cornstarch  to- 
gether and  add  the  cold  milk.  Place 
over  a  moderate  fire  and  stir  constantly 
till  it  boils.  ;  Cook  thoroughly.  This 
^auce  may  be  used  ior  vegetables.  For 
fish,  add  hard-boiled  eggs,  either  chopped 
or  sliced. 

CAPER  SAUCE 

2  Tablespoons  Butter 

2  Tablespoons  Barney  Flour 

1  Tablespoon  Cornstarch 

2  Cups  Milk 

1  Teaspoon  Vinegar 

3  Tablespoons  Capers 
Salt  and  Pepper  to  Taste 

r  I^iib  butter,  ilour  an  cornstarch  tq  a 
paste.  Add  the  milk  and  stir  pyei^  rtibd- 
erate  fire  tilt  it  thickens.  Add  vinegar, 
capers  and  seaspning.  Serve  Ayith  lamb 
or  mutton.        ''"      ' 

PARS13Y  SAtlCE 

Make  a  white  sauce  and  add  chopped 
parsley  and  a  little  lemon  juice.  S^rve 
with  fish.  . 

VELVET  SAUCE 

4  Tablespoons  Butter 

'  'V/2  Tablespoons  Flour  (barley) 
I       2  Tablespoons  Cornstarch 

1  Quart  Chicken  or  Veal  Stock 
Y2  Cup  Mushroom  Liquor 
6  Whole  Peppers 
Salt  anfl  Dash  of  Nutmeg 

Combine  as  directed  in  white  sauce, 
using  stock  in  place  of  milk.  Boil  twenty 
minutes.  Skim  and  simmer  for  one  hour. 
Strain  and  season  if  necessary.  Add  a 
few  drops  of  kitchen  bouquet. 

ROAST  BEEF  SAUCE 

Remove  roast  from  pan,  and  pour  off 
all  the  fat  except  one  good  tablespoonful. 
Add  one  tablespoon  of  cornstarch.  Put 
pvei"  the  fire  and  cook,  stirring  constant- 
ly till  well  browned.  Add  gradually, 
stirring  all  the  time,  one  pint  of  boiling 
water,  and  copk  till  thick  and  smooth. 
All  brown  gravies  may  be  made  from 
this  recipe. 


Pour  desired  amount  of  milk  into  pan 
where  chicken  has  been  fried.  Season 
with  butter,  salt  and  pepper,  and  thicken 
with  cornstarch  rubbed  smooth  with  a 
little  cold  milk. 

LOBSTER  SAUCE     ,  ^ 

1   Lobster 
1'/2  Tablespoon  Cornstarch 
1-5  Teaspoon  Cayenne  Pepper 

1   Pint   Boiling  Water 
Lemon  Juice 

Directions:  Cut  the  lobster  into  dice. 
Rub  the  "coral"^  to  a  paste  with  part  of 
the  butter.  Make  a  sauce  of  the  corn- 
starch, rest  of  butter  and  water,  add  the 
coral,  and  season  to  taste  with  leinon 
juice. aiid; salt.  Simmer  five  minutes  and 
strain  over  the  diced  lobster.  Boil  up 
once  and  serve. 

TOMATO  SAUCB 

1  Pint  Tomatoes 

1  Largs  Slice  Onion 

2  Tablespoons  Butter 
1'/^  Tablespoons  Cornstarch 

Salt  and  Pepper  to  Taste 

Directions:  Put  the  onion  and  bay 
leaf  into  the  tomatoes  and  simmer  gently 
twenty  minutes.  Rub  through  a  strainer 
and  add  to  the  butter  and  cornstarch 
previously  rubbed  together.  Stir  over  a 
moderate  fire  till  it  boils  and  season  to 
taste.     Cook  thoroughly. 

POULETTE  SAUCE 

Add  a  cup  of  cream  and  the  yolks  of 
two  eggs  beaten  together  until  they  are 
light,  to  cream  sauce,  and  a  little  paprika. 

NEWBURG  SAUCE 

Make  Poulette  sauce.  As  soon  as  you 
have  removed  it  from  the  fire,  add  a  few 
tablespoons  of  white  wine. 

HORSERADISH  SAUCE 

A  good-sized  stick  of  horseradish  is  re- 
quired, which  should  be  grated  into  a 
bowl  and  a  teaspoonful  of  mustard,  a 
little  salt,  one-quarter  of  a  pint  of  cream 
and  vinegar  to  taste  added.  Stir  all  well 
together. 


108 


BRIBERS     COOK    BOOK 


CHILI  SAUCE 

Two  quarts  of  ripe  tomatoes,  four 
large  onions,  four  chili  peppers;  chop 
fine,  then  add  four  cups  vinegar,  three 
tablespoonfuls  brown  sugar,  two  of  salt, 
two  teaspoonfuls  each  of  cloves,  cinna- 
mon, ginger,  allspice  and  nutmeg;  boil 
all  thoroughly  together  and  bottle  after 
straining  through  a  colander. 

MUSHROOM  SAUCE 

Dissolve  one-half  teaspoonful  of  ex- 
tract of  beef  in  one-half  pint  of  boiling 
water.  Fry  one  minced  onion  and  one 
chopped  carrot  in  a  little  dripping  until 
lightly  browned;  pour  the  liquid  over 
them,  let  all  boil  together  for  ten  min- 
utes and  add  a  dessert-spoonful  of  mush- 
room catsup,  skim,  strain,  and  it  is  ready 
for  the  table. 

TOMATO  SAUCE 

1  Can  Tomatoes 

2  Cups  Water 
4  Cloves 

,     4  Pepper  Corns 

2  Teaspoons  Mixed  Herbs 
4  Sprigs  Parsley 
2  Tablespoons. Chopped,  Onion 
2  Tablespoons  Fat 
1«/2  Tablespoons  Cornstarch 

1  Teaspoon  Salt 
!4  Teaspoon  Pepper 
f.  g.  Cayenne 

-:  .Boil  the  tomatoes  with  spices  and 
herbs  together  in  a  sauce  pan.  Heat  the 
fat  in  a  frying  pan  and  in  this  cook 
the  cut-up  onion.  Slowly  add  the  corn- 
starch, stirring  to  keep  from  lumping. 
Add  to  the  hot  tomatoes.  Add  the  salt, 
pepper  and  cayenne.  Let  cook  to 
thicken,  then  strain  over  the  fish. 

CHEESE  SAUCE 

1  Tablespoon  Fat 

1  Tablespoon  Flour  (Rice)  or 
Yz  Tablespoon  Cornstarch 

1  Cup  Milk 
V^  Teaspoon  Salt 

Few  Grains  Pepper 
Yz  Cup  Cheese  Cut  Fine 

Melt  fat;  add  flour  or  cornstarch;  stir 
until  well  blended,  then  add  milk  and 
cook  two  minutes.  Add  cheese  and  seas- 
onings, stirring  well  until  cheese  is 
melted.  Serve  on  toasted  slices  of  bread 
or  over  poached  egg  on  toast. 

GIBLET  SAUCE 

Take  the  liver,  heart,  gizzard  and  neck 
of  a  chicken,  wash  and  boil  in  salted 
water.  Let  boil  till  tender.  Take  them 
out  with  a  skimmer  and  chop  into  coarse 


pieces.  Put  them  back,  add  a  little  but- 
ter substitute  and  thicken  to  a  cream. 
Pepper  and  salt,  boil  a  few  minutes  and 


TARTAR  SAUCE 

Make  one  cup  mayonnaise.  Chop  very 
fine  one  tablespoonful  each  of  capers, 
olives,  cucumber  pickle  and  parsley. 
Press  in  a  cloth  till  quite  dry.  Blend 
gradually  with  the  mayonnaise.  For 
fried  or  boiled  fish. 

OLIVE  SAUCE 

One  cup  brown  sauce,  twenty-four 
stoned  olives,  one  tablespoon  sherry. 
Siijimer  olives  in  hot  water  ten  minutes. 
Drain,  add  sauce,  simmer  five  minutes; 
take  from  fire  and  add  sherry. 

CRANBERI^Y  SAUCE 

Wash  and  pick  one  quart  of  cranber- 
ries and  put  thiem  in  a  saucepan  with 
water  to  cover,  let  them  stew  slowly, 
stirring  often  till  they  are  reduced  to  a 
pulp;  then  sweeten  to  taste  and  turn  in 
a  d^ep  dish  or  mould.  They  may  be 
strained  and  cleared  as  jelly  is  prepared. 

TOMATO  MUSTARD 

One  peck  of  ripe  toniatpes,  boiled  with 
two  onions,^  six  red  peppers,  four  cloves 
of  garlic,  for  one  hour;  then  add  a  half 
pint  or  half  pound  of  salt,  three  table- 
spoons black  pepper,  half  ounce  each 
ginger,  allspice,  mace,  cloves;  boil  again 
for  one  hour. ^longer,  and  when  cold  add 
one  pint  of  vinegar  and  a  quarter  pound 
of  mustard;  and  if  you  like  it  very  hot, 
a  tablespoonful  of  cayenne. 

MINT  SAUCE 

Mix  one  tablespoon  of  white  sugar  to 
a  half  teacup  of  good  vinegar;  add  the 
mint  and  let  it  infuse  for  half  an  hour 
in  a  cool  place  before  sending  to  the 
table.    Serve  with  roast  lamb  or  mutton. 

CELERY  SAUCE 

Mix  two  tablespoons  rice  flour  with 
half  teacup  butter  substitute,  have  ready 
a  pint  of  boiling  milk;  stir  the  flour  and 
butter  substitute  into  the  milk;  take 
three  heads  of  celery,  cut  into  small  bits 
and  boil  for  a  few  minutes  in  water, 
which  strain  oflF;  put  the  celery  into  the 
melted  butter  and  keep  stirred  over  the 
fire  for  five  or  ten  minutes.  This  is 
very  nice  with  boiled  fowl  or  turkey. 


109 


Pickles 


SWEET  CUCUMBER  PICKLES 

12  Green  Cucumbers 
1  Coffee  Cup  Granulated  Sugar 

1  Cup  Vinegar 

2  Teaspoons  each  Cloves  and  Cinnamon 

Soak  cucumbers  in  weak  salt  water 
about  an  hour.  Make  a  thick  syrup  of 
sugar  and  vinegar.  Tie  up  cloves  and 
cinnamon  in  a  muslin  cloth  and  boil  in 
syrup  until  it  thickens.  Drain  cucum- 
bers, rinse  well  in  clear  water  and  add 
to  the  syrup;  set  them  back  on  the  range 
and  let  them  simmer  gently  for  three 
hours. 

RIPE  CUCUMBER  PICKLES— SOUR 

12  Large,  Ripe  Yellow  Cucumbers 
(^2  Dozen  Red  Peppers 

1  Fresh  Horseradish 

1  Pound  Mustard  Seed 

Cut  cucumbers  in  halves,  removing 
seeds  and  pulp,  cut  in  oblongs  and  stand 
over  night  in  salt  water;  next  morning 
rinse  in  clear  water,  drain  and  wipe  as 
dry  as  possible,  placing  them  in  a  jar. 
Remove  seeds  from  peppers  and  cut  in 
small  narrow  pieces;  cut  horseradish  in 
small  pieces.  Sprinkle  peppers,  horse- 
radish and  mustard  seed  between  the 
slices  of  cucumber;  have  enough  boiling 
vinegar  to  cover  all  and  pour  over.  On 
the  third  morning  scald  vinegar  again, 
adding  extra  vinegar  if  too  weak;  they 
are  ready  for  use  when  cold.  May  be 
put  away  in  glass  jars  on  third  morn- 
ing. 

MIXED  PICKLES 

1  Peck  Green  Tomatoes 

6  Large  Onions 

1  Cup  Salt 

1  Quart  Cider  Vinegar 

3  Pounds  Brown  Sugar 

i/s  Pound  White  Mustard  Seed 

1  Teaspoon     each     Ground     Cloves     and 

Ginger 

2  Teaspoons  of  Mustard 

1  Teaspoon  of  Cayenne  Pepper 

Slice  tomatoes  into  earthen  jar  with 
the  onions  and  pour  salt  over  them.  Let 
stand  twenty-four  hours  and  drain.  Add 
other  ingredients  and  cook  slowly  for 
fifteen  minutes. 

SWEET  TOMATO  PICKLES 

8  Pounds  Peeled  Tomatoes 

4  Pounds  Powdered  Sugar 

1  Ounce  each  Cinnamon,  Cloves  and  All- 
spice 

Boil  one  hour  and  then  add  a  quart  of 
boiling  vinegar. 


GREEN  PICKLES  FOR  DAILY  USE 

1  Gallon  of  Vinegar 
%  Pound  of  Salt 
i4  Pound  of  Ginger 

1  Ounce  of  Mace 

1  Ounce  of  Mustard  Seed 

1  Teaspoon  Cayenne  Pepper 

Simmer  all  in  the  vinegar  and  when 
cold  put  in  jar.  You  may  throw  in  fresh 
vegetables  when  you  choose. 

MOCK  CAPERS 

Take  green  nasturtium  seeds  when 
they  are  full  grown,  but  not  yellow;  dry 
for  a  day  in  the  sun;  put  in  jars  and 
cover  with  boiling  vinegar,  spiced,  and 
when  cool  cork  closely.  Fit  for  use  in 
six  weeks. 

MUSTARD  PICKLES 

1  Peck    Cauliflower,    Little    Onlona,    and 
Small  Cucumbers 

1  Cup  of  Salt 
Vz  Gallon  Cider  Vinegar 
Yz  Pound  Mustard 

1  Tablespoon  Turmeric 

2Y2  Tablespoons  of  Curry  Powder 

2  Tablespoons  of  Ginger 

1  Teaspoon  Cayenne  Pepper 

Look  over  vegetables  carefully  and 
sprinkle  with  the  salt  between  layers; 
cover  with  boiling  water  and  let  stand 
all  night;  drain  and  wipe  dry;  stir  other 
ingredients  in  a  little  cold  vinegar  until 
the  lumps  are  out,  then  stir  it  into  the 
half-gallon  of  hot  vinegar  and  keep  on 
stirring  until  it  comes  to  a  scald.  Pour 
over  the  pickles,  stir  it  once  or  twice 
for  a  day  or  two  and  then  put  in  glass 
jars. 

PICKLED  CHERRIES 

5  Pounds  Cherries 

1  Quart  of  Vinegar 

2  Pounds  of  Sugar 

Yz  Ounce  each  of  Mace  and  Cinnamoti 

Stone  cherries;  grind  spices  and  tie  in 
muslin  bag;  boil  spices,  sugar  and  vine- 
gar together  and  pour  hot  over  cherries. 

PICKLED  BEETS 

1  Tablespoon  Sugar 
Salt  and  Pepper 
Vinegar  and  Water 

Take  cold  boiled  beets  and  slice  them 
across;  make  a  liquid  of  half  water  and 
vinegar  with  the  salt,  pepper  and  sugar 


110 


BRIDE'S     COOK    BOOK 


stirred  in  and  put  the  beets  in.  This  is 
for  present  use;  kept  too  long  they  turn 
white.  A  bag  of  spices  and  a  few  whole 
cloves  may  be  boiled  with  them. 

PICKLED  SWEET  APPLES 

2  Cups  of  Vinegar 
4  Cups  Sugar 

Cinnamon  and  Cloves 

Make  a  syrup  of  the  vinegar  and  sugar, 
add  a  few  pieces  of  cinnamon  and  a  few 
cloves;  pare,  core  and  quarter  sweet 
apples;  drop  in  syrup  and  cook  until  ten- 
der; put  in  jar  and  pour  the  syrup  over. 
They  are  ready  to  eat  as  soon  as  cold 
and  will  keep  for  any  length  of  time  if 
sealed. 

PICKLED  SWEET  PEARS 

1  Pint  Cider  Vinegar 
114  Pounds  Granulated  Sugar 
Vz  Dozen  Whole  Cloves 

1  Dozen  Allspice 

Few  Pieces  Cinnamon 

Boil  cider  and  vinegar  together  for  ten 
minutes;  tie  spices  in  muslin  cloth  and 
boil  in  vinegar.  Select  small  sweet  pears, 
pare  them  and  boil  gently  in  the  vinegar 
until  the  pears  look  clear;  drain  off  the 
vinegar,  put  the  pears  in  jars,  reheat 
vinegar  and  pour  over.  Seal,  if  for  keep- 
ing. 

PICKLED  ONIONS 

Small  Onions  of  Equal  Size 
Vinegar,  Whole  Cloves  and  Mace 

Peel  and  scald  onions  in  salt  water  un- 
til tender,  drain  and  put  in  glass  jars; 
heat  to  boiling  point  enough  vinegar  to 
cover  them,  scalding  with  it  the  cloves 
and  mace;  pour  it  over  the  onions,  dis- 
tributing spices  among  the  jars;  seal  the 
jars  tight. 

PICKLED  GREEN  TOMATOES 

Tomatoes 

Cloves 

Vinegar 

Let  the  tomatoes  stand  in  salt  water 
for  twelve  hours,  then  stick  four  or  five 
cloves  in  each  one  and  pour  boiling 
vinegar  over  them.  Place  in  jar  and  set 
in  cool  place. 

SPICED  CURRANTS 

5  Pounds  Currants 

2  Pounds  Sugar 

1  Pint  of  Vinegar 

1  Tablespoon  each  of  Salt,  Pepper,  CIn* 
namon  and  Cloves 

Mash  well  together  and  boil  twenty 
minutes. 


TOMATO  CATSUP 

1  Peck  of  Tomatoes 
Vz  Pint  of  Vinegar 

'/s  Ounce  Red  Pepper 

!4  Ounce  Black  Pepper 

Vz  Ounce  each,  Mace,  Cloves  and  Allspice 

2  Ounces  Mustard 

Cut  tomatoes  in  two  and  boil  for  half 
an  hoilr,  press  through  a  hair  sieve,  add 
spices  and  boil  for  three  hours  over  a 
slow  fire.  Remove  from  fire,  turn  it  out 
and  let  stand  till  next  day;  add  the 
vinegar.  Salt  to  suit;  put  in  a  little  gin- 
ger and  essence  of  celery  if  desired. 
Bottle,  seal  the  corks  and  keep  in  a 
dark,  cool  place. 

FRENCH  MUSTARD 

14  Pound   Mustard 

1  Pint  of  Vinegar  and  Water,  equal  pro- 
portions 
Rice  Flour,  Salt,  Calamus  Root,  Honey 

Pour  water  and  vinegar  over  mustard, 
add  pinch  of  salt,  calamus  root  size  of 
pea.  Put  it  on  the  fire  and  when  it  boils 
add  tablespoon  of  flour;  let  boil  twenty 
minutes,  stirring  constantly;  just  before 
taking  it  off,  stir  in  teaspoon  of  honey. 
When  cool,  bottle  and  cork  tightly. 

PICKLED  CABBAGE 

1  Cabbage,  Quartered 
Spiced  Vinegar 
Salt 

Remove  outer  leaves  before  quarter- 
ing and  reject  stalks;  put  in  jar,  sprinkle 
salt  between  layers  and  let  stand  over- 
night. Drain  dry  as  possible  and  cover 
with  boiling  hot  vinegar  spiced  to  the 
taste. 

CHOW  CHOW 

25  Tiny  Young  Cucumbers 

15  Onions,  Sliced 

2  Quarts  String  Beans,  Cut  in  Half 
4  Quarts  Green  Tomatoes 

2  Heads  White  Cabbage 

4  Red  Peppers 

4  Tablespoons  Mustard  Seed 

1  Cup  Sugar 

2  Tablespoons  each  of  Celery  Seed,  Whole 

Allspice  and  Whole  Cloves 
Cider  Vinegar 
Salt 

Prepare  the  vegetables,  place  in  stone 
jar  in, layers  with  a  slight  sprinkling  of 
salt  between  layers.  Let  stand  twelve 
hours  and  drain  off  the  brine.  Put  the 
vegetables  in  a  kettle  over  the  fire, 
sprinkling  through  them  the  spices  and 
sugar.  Pour  on  enough  of  best  cider 
vinegar  to  cover;  cover  tightly  and  sim- 
mer well  until  thoroughly  cooked.  Put 
in  glass  jars  when  hot.  Tomatoes  and 
cabbage  must  be  chopped  coarsely. 


Ill 


BRIDE'S    COOK    BOOK 


PEPPER  CATSUP 

50  Pods  Large  Red  Peppers  with  Seeds 
2  Pints  of  Vinegar 
2  Teaspoons  of  Sugar 
Cloves,  Mace,  Spice,  Onions  and  Salt 

Add  a  pint  of  vinegar  to  peppers  and 
boil  until  pulp  will  mash  through  a  sieve; 
add  the  second  pint  of  vinegar  to  the 
pulp  and  the  other  ingredients.  Put  all 
in  kettle  and  boil  to  proper  consistency. 

PICKLED  ONIONS  AND  CUCUM- 
BERS 

10  Green  Cucumbers,  large 
!^  Dozen  Small  Onions 

Red  Pepper,  Vinegar,  Sugar 

Peel  cucumbers,  cut  them  and  the 
onions  into  thick  slices,  crosswise; 
sprinkle  with  salt;  let  stand  for  a  day 
and  drain.  Put  them  in  a  jar,  pour  over 
sufficient  boiling  vinegar  to  cover  and 
keep  in  warm  place  from  twelve  to  eigh- 
teen hours.  Drain  off  vinegar,  heat  again 
and  pour  over  till  both  onions  and 
cucun^bers  are  quite  green,  adding  a  lit- 
tle red  pepper  and  speck  of  sugar  the 


Cover  tightly  and 
RASPBERRY  VINEGAR 


last  time  of  boiling, 
put  in  cool  place. 


Raspberries 
Vinegar 
White  Sugar 

Fill  unglazed  stone  jar  with  raspber- 
ries; pour  vinegar  over  until  jar  is  full. 
Let  stand  nine  days,  stirring  every  day. 
Strain  it  off  and  to  every  pint  of  juice 
add  three-quarters  of  a  pound  of  white 
sugar.  Boil  it  as  long  as  any  scum 
rises,  and  bottle  for  use.  A  dessert- 
spoonful of  this  in  a  glass  of  water, 
makes  a  refreshing  drink. 

ECONOMY  VINEGAR 

Apple  Cords  and  Parings 
Molasses 

Save  the  sound  cores  and  parings  of 
apples,  place  in  jar,  cover  with  ,<;oId 
water  and  stand  in  a  warm  place;  add 
one-half  pint  of  molasses  to  every  two 
gallons.  Cbver  jar  with  gauze;  add  niore 
parings  and  cores  occasionally.  This 
will  make  good  vinegar. 


112 


BOILED  EGGS 


Have  ready  a  saucepan  containing 
boiling  water.  Carefully  put  in  with  a 
spoon  the  number  of  eggs  desired.  Re- 
move pan  to  back  of  stove  where  the 
water  will  not  boil,  and  cook  eggs  for 
6  or  8  minutes  if  liked  "soft  boiled,"  or 
from  40  to  45  minutes  if  liked  "hard 
boiled." 

After  rfemoyiiig  "hard  boiled"  eggs 
from  pan,  they  should  be  immediately 
plunged  into  cold  water  to  prevent  dis- 
coloration of  yolks. 

POACHED  EGGS 

Have  ready  a  shallow  pan  about  Yz 
full  of  boiling  water.  Allow  ^4  table- 
spoon salt  to  1  quart  of  water.  Put  two 
or  three  greased  muflfin  rings  in  the 
water.  Break  each  egg  separately  into 
a  cup,  and  carefully  slip  into  a  muffin 
ring.  The  water  should  cover  the  egg. 
When  there  is  a  film  over  tlie  top,  and 
the  white  is  firm,  carefully  remove  "yvith 
a  greased  skimmer.  Serve  and  allow 
eggs  to  be  seasoned  at  the  table.  They 
may  be  garnished  with  parsley. 

SCRAMBLED  EGGS 

2  Eggs 

2  Tablespoons  of  Milk 
'  y^  Teaspoon  Salt 
Y-t  Teaspoon  Butter 

Beat  the  eggs  and  add  the  salt  and 
milk.  Put  the  butter  in  a  small  saucepan 
and  when  it  melts,  add  the  eggs.  Stir 
over  the  fire  until  the  mixture  thickens, 
being  careful  not  to  let  it  cook  hard; 
about  two  minutes  will  cook  it.  The  eggs 
when  done  should  be  white  and  creamy. 
Serve  immediately. 

PLAIN  OMELET 

4  Eggs 
Yz  Teaspoon  Salt 

Few  Grains  Pepper 
4  Tablespoons  Hot  Water 
1  Tablespoon  Butter  or  Butter  Substitute 
11/2  Can  Thin  White  Sauce 

Separate  yolks  from  whites.  Beat 
yolks  until  thick  and  lemon-colored;  add 


salt,  pepper  and  hot  water.  Beat  whites 
until  stiff  and  dry,  cutting  and  folding 
them  into  first  mixture  until  they  have 
taken  up  mixture.  Heat  omelet  pan,  and 
butter  sides  and  bottom.  Turn  in  mix- 
ture, spread  evenly,  place  on  stove  where 
it  will  cook  slowly.  Turn  the  pan  oc- 
casionally so  that  it  will  cook  evenly. 
When  well  puffed  and  delicately 
browned  underneath,  place  pan  on  cen- 
ter grate  of  oven  to  finish  cooking  thie 
top.  The  omelet  is  cooked  if  it  is  firm 
to  the  touch  when  pressed  by  the  finger. 
li  it  clings  to  the  finger  like  the  beaten 
white  of  tg^,  it  needs  longer  cooking. 
Fold,  turn  on  hot  platter,  and  pour 
around  lJ/4  cups  white  sauce.  Serve  im- 
mediately. 

TO  TURN  AND  FOLD  AN  OMELET 

Hold  an  omelet  pan  by  the  handle 
with  the  left  hand.  With  a  caseknife 
make  2  one-half-inch  incisions  opposite 
each  other  at  right  angles  to  handle. 
Place  knife  under  the  part  of  omelet 
nearest  handle,  tip  pan  to  nearly  a  verti- 
cal position.  By  carefully  coaxing  the 
omelet  with  knife,  it  will  fold  and  turn 
without  breaking. 

OYSTER  OMELET 

Mix  and  cook  Plain  Omelet.  Fold  in 
one  pint  oysters,  which  have  been  par- 
boiled and  drained  from  their  liquor,  and 
cut  in  halves.  Turn  on,  platter  and  pour 
around  white  sauce. 

HAM  OMELET 

11/2  Tablespoon  Cornstarch 
1  Cup  Milk 

3  Eggs 

1  Tablespoon  Butter 
Yz  Cup  Minced  Ham 

Cook  the  cornstarch  in  the  milk.  Add 
the  beaten  eggs  and  ham  and  beat  again. 
Melt  the  butter  in  an  omelet  pan,  and 
add  the  omelet.     Serve  very  hot 

OMELET  AU  GRATIN 

1  Teaspoon  Cornstarch 
1/2  Cup  Milk 

4  Eggs 

Y2  Cup  Grated  Cheese 

Season  to  Taste 
Mix  like  ham  omelet. 


113 


BRIDE'S     COOK    BOOK 


SPANISH  OMELET 

2  Tablespoons  Melted   Butter 

1  Tablespoon  Chopped  Onion 

2  Tablespoons  Cornstarch 
VA  Tablespoons  Barley  Flour 
1%  Cups  Strained  Tomatoes 

1  Tablespoon  Chopped  Sweet  Pepper 

1  Tablespoon  Capers 

2  Tablespoons  Chopped  Mushroom 
Dash  of  Tobasco 

4  Eggs 

•/2  Teaspoon   Salt 
Pepper  to  Taste 

Brown  the  onion  in  the  butter  and  add 
the  flour  and  cornstarch.  Stir  in  the 
tomato,  stirring  till  it  thickens,  and  add 
one-quarter  of  a  teaspoon  of  salt  and  the 
tobasco.  Beat  the  eggs  till  well  mixed, 
add  the  water,  and  season  with  J^  tea- 
spoon of  salt  and  pepper  to  taste.  Cook 
on  a  buttered  omelet  pan.  Spread  part 
of  sauce  over  it,  fold  and  dress  with  the 
remainder  of  the  sauce. 

CURRIED  EGGS 

1  Slice  Onion 

2  Tablespoons  Melted  Butter 
V/z  Tablespoons  Cornstarch 

Yz  Tablespoon  Flour  (Barley) 
1  Teaspoon  Curry  Powder 
•4  Teaspoon  Salt 
11/4  Cups  Milk 

5  Hard-boiled    Eggs,   Cut   Lengthwise   in 

Quarters 

Brown  the  onion  in  the  butter  and  add 
the  flour  and  cornstarch;  stir  in  the  milk, 
stirring  till  it  thickens,  and  season.  Add 
the  eggs  and  cook  long  enough  to  heat 
thoroughly.  Serve  at  once  with  hot 
boiled  rice. 

CREAMED  POACHED  EGGS 

Poach  Eggs  in  Hot  Salted  Water 
Place  on  Platter  and  Cover  with  Sauce 
Made  as  Follows: 
1/2  Cup  Rich  Milk 
1  Tablespoon  Butter 


Y2  Tablespoon  Cornstarch 
Salt  and  Pepper  to  Taste 

Combine  as  white  sauce.  Pour  over 
poached  eggs. 

EGGS  IN  TOMATO  CUPS 

Eggs 

Tomatoes 
Cream  Sauce 

Cut  a  slice  from  stem  end  of  tomato, 
scrape  out  the  center  and  sprinkle  the 
cavity  with  a  few  drops  of  vinegar. 
Break  and  carefully  drop  a  raw  egg  in 
each.  Place  apart  on  a  buttered  pan  and 
bake  in  a  moderate  oven  until  the  eggs 
are  set.     Serve  with  cream  sauce. 

EGGS  A  LA  SUISSE 

4  Eggs 

1/2  Cup  Cream 
1  Tablespoon  Butter  or  Butter  Substitute 
3  Tablespoons  Grated  Cheese 

Salt 

Pepper 

Cayenne 

Heat  a  small  omelet  pan,  put  in  butter, 
and  when  melted,  add  cream.  Slip  in  the 
eggs  one  at  a  time,  sprinkle  with  salt, 
pepper,  and  a  few  grains  of  cayenne. 
When  whites  are  nearly  firm,  sprinkle 
with  cheese.  Finish  cooking,  and  serve. 
(Good  with  rice.) 

EGGS  A  LA  GOLDENROD 

Hard  Boiled   Eggs 

Cream  Sauce 

Parsley 

Salt  and  Pepper  to  Taste 

Prepare  cream  sauce.  Remove  the 
yolks  from  the  whites  of  the  eggs.  Slice 
the  whites  and  add  them  to  the  cream 
sauce.  Force  the  yolks  through  a  potato 
ricer  or  strainer,  and  sprinkle  them  over 
the  top  of  cream  sauce  and  whites,  which 
have  been  arranged  on  a  platter.  Season 
and  garnish  with  parsley. 


114 


GENERAL  DIRECTIONS  FOR  PRE- 
PARING 

Scrub  root  vegetables  thoroughly  with 
a  stiff  brush. 

Thin  skins  may  be  scraped  off,  thick 
skins  must  be  pared  off.  Most  thick 
skins  are  more  easily  removed  after 
cooking. 

Any  kind  of  greens  should  be  rinsed 
in  several  waters  to  remove  all  grit. 
If  the  vegetables  are  wilted  they  may  be 
freshened  by  soaking  in  cold  water  for 
a  few  hours  before  using. 

Head  vegetables  should  be  placed  head 
down,  in  a  pan  of  cold  water  containing 
a  little  salt  or  vinegar.  This  will  remove 
any  small  insects  that  may  be  lodged 
in  them. 

The  strings  from  string  beans  should 
be  pulled  or  cut  off  with  great  care. 

Remove  and  throw  away  the  inner 
pulp  and  seeds  of  old  squashes  and 
pumpkins. 

The  whole  of  summer  squash  is  edible. 

Scald  tomatoes,  pour  cold  water  over 
them.     This  makes  them  easier  to  peel. 

The  outer  covering  must  be  removed 
from  sweet  corn,  green  peas,  or  shell 
beans. 

ECONOMICAL  POINTS  IN  PRE- 
PARING 

1.  Peel  thinly  or  not  at  all  until  after 
they  are  cooked.  You  will  save  from  15 
to  20%  of  the  nutritive  value  of  the 
whole  vegetable. 

2.  Do  not  discard  leaves  of  lettuce, 
celery,  beets  or  roots,  dandelion  nub- 
bins and  roots — they  contain  much  min- 
eral matter. 

Cook  them  until  tender,  rub  through 
a  sieve  and  use  in  stock  for  vegetable 
soup. 

3.  Do  not  throw  away  water  in  which 
vegetables  have  been  cooked — it  con- 
tains nourishing  starch  and  mineral  mat- 
ter. Use  it  in  the  soup  pot  or  as  a  basis 
for  cream  soups  or  sauces. 

4.  Do  not  remove  the  pink  skins  from 
rhubarb.  It  takes  away  from  the  flavor. 
Cut  through  it  with  a  sharp  knife. 

5.  Do  not  discard  the  cores  and  skins 


of    apples    when    making    apple    sauce. 
Save  and  make  into  jelly. 

GENERAL    DIRECTIONS    FOR 
COOKING   VEGETABLES 
V  EG  E  T  A  B  L  E  S    may    be    baked, 
steamed,  stewed  or  boiled. 

In  BAKING,  no  nutritive  material  is 
lost.  You  may  bake  potatoes,  sweet 
potatoes,  squash,  pumpkins,  beets,  young 
onions,  peas,  dried  beans  and  lentils. 

In  STEAMING  there  is  no  loss  of 
nutritive  material,  but  there  is  more  loss 
in  the  flavor  of  the  vegetable  than  in 
baking.  All  fresh  young  vegetables  may 
be  cooked  in  this  way. 

In  STEWING,  if  properly  done  there 
is  but  little  loss  of  nutritive  substances. 
The  vegetables  should  be  placed  in  just 
enough  boiling  water  to  prevent  them 
from  burning  while  cooking,  so  that  the 
liquid  left  at  the  end  of  the  cooking 
process  can  be  served  with  the  vege- 
table. 

In  BOILING,  there  is  a  great  waste 
of  nutritive  matter.  This  method  should 
only  be  used  in  the  cooking  of  very  old 
beets,  turnips  or  potatoes,  or  potatoes 
with  their  skins  on.  It  may  also  be 
used  for  strong  onions  or  cabbage,  as  it 
insures  a  mild  flavor. 

IN  STEWING  OR  BOILING,  AL- 
WAYS ADD  VEGETABLES  TO 
BOILING  WATER. 

SALT  (1  teaspoon  to  each  quart  of 
water)  may  be  added  to  the  water  in 
which  all  green  vegetables,  potatoes  or 
onions,  are  cooked.  Do  not  add  salt  to 
parsnips,  salsify,  carrots  or  turnips,  or 
other  underground  vegetables  until  after 
cooking.  Do  not  allow  vegetables  to 
boil  too  rapidly — it  dissipates  the  flavor 
and  spoils  the  color.  Cook  in  a  vessel 
without  a  cover. 

FRESH  VEGETABLES 

CREAMED  VEGETABLES 

Prepare  and  cook  vegetables  by  either 
stewing  or  boiling  them.  When  ready 
to  serve,  pour  over  white  sauce. 


115 


BRIDE'S    COOK    BOOK 


ESCALLOPED  VEGETABLES 

Creamed  Sauce 
V/2  Tablespoons  Cornstarch 
2  Tablespoons    Butter  or   Butter   Substi- 
tute 
1  Cup  Milk 
1/4.  Teaspoon  Salt 

Use  equal  portions  of  sauce  and  veget- 
ables. Arrange  in  alternate  layers  in  a 
baking  dish.  Cover  with  bread  crumbs 
and  bake  in  oven  until  browned. 

VEGETABLES  AU  GRATIN 

Prepare  vegetables  by  either  boiling 
or  stewing  them, — or  use  any  left-over 
vegetable  you  may  happen  to  have. 

Method  L  Place  cooked  vegetables  in 
a  casserole  or  baking-dish.  Pour  over 
white  sauce.  Cover  with  grated  cheese 
.and  brown  in  the  oven. 

Method  II.  Prepare  white  sauce.  When 
done  add  ^  cup  of  grated  cheese  to  each 
Clip  of  sauce.  Allow  it  to  melt,  and  then 
pour  it  over  the  cooked  vegetables  which 
have  been  placed  in  a  baking  dish.  Cover 
with  buttered  bread  crumbs  (made  with 
butter  sutwstitute)  and  bake  in  oven  until 
brown. 

BOILED  ASPARAGUS 

Cut  off  lower  parts  of  stalks  as  far 
down  as  they  will  snap.  Wash  them,  re- 
move scales  and  tie  them  in  bundles. 
Cook  in  boiling  salted  water  for  about 
15  minutes  or  until  soft,  leaving  the  tips 
out  of  water  for  the  first  10  minutes  of 
the  cooking.  Drain,  remove  the  string, 
and  season  with  salt,  pepper  and  butter. 
Or  serve  with  white  sauce. 

BOILED  ONIONS 

■  Put  onions  in  cold  water  and  remove 
skins  while  under  water.  Drain,  place  in 
saucepan,  and  cover  with  boiling  salted 
water.  Boil  5  minutes,  drain  and  again 
(bover  with  boiling  salted  water.  Cook 
one  hour  or  until  soft,  but  not  broken. 
Drain,  add  a  small  quantity  of  milk,  and 
cook  5  minutes.  Season  with  butter, 
salt  and  pepper. 

3BOILED  CABBAGE 

Take  off  outside  leaves.  Cut  in  quar- 
ters, and  remove  all  tough  stalk.  Soak 
in  cold  water  and  cook  in  an  uncovered 
vessel  in  boiling  salted  water,  to  which 
is  added  %  teaspoon  soda,  to  eliminat€ 
the  disagreeable  odor  in  cooking.  Cook 
from  30  minutes  to  one  hour.  Drain, 
season  and  serve. 


STRING  BEANS  SPANISH 

t      1  Pound  String  Beans 
3  Eggs 
Tomato  Sauce 

Boil  beans  until  tender  and  allow  to 
cool.  Beat  the  white  of  eggs  until  thick; 
put  in  the  yellow  and  beat  five  minutes 
more.  Roll  six  or  eight  beans  at  a  ttma 
in  the  egg,  fry  and  serve  with  the  sauce. 

CUSHAWS  OR  POTATO  PUMPKIN 
PRESERVES 

Wash  the  outside  of  the  pumpkin 
clean;  then  cut  it  ipto  pieces  about  3 
inches  square,  and  place  in  a  preserving 
kettle  of  about  1  gallon  capacity,  with  1 
cup  water  and  lj4  to  2  cups  honey. 
Cook  slowly  until  the  water  and  honey 
become  a  thick  syrup,  and  the  pumpkin 
well  done  and  candied. 

BAKED  SQUASH 

Peel  and  slice  the  squash  into  pieces 
about  J^  inch  thick.  #Place  slices  in  thfc 
bottom  of  a  large  bread  pan.  Dot  each 
slice  with  a  generous  piece  of  butter; 
strew  honey  over  squash,  1  teaspoon  to 
each  slice;  then  pour  in  enough  hot 
water  to  cover  the  bottom  of  the  pan; 
After  cooking  on  the  top  of  the  range 
for  10  or  15  minutes,  turn  each  slice  with 
a  knife  and  boil  until  tender.  More  hot 
water  may  have  to  be  added.  Place  the 
pan  in  the  oven  and  let  the  squash  take 
on  a  delicate  brown.  Serve  at  once  after 
removing  from  the  pan. 

WINTER  SQUASH 

Cut  in  pieces,  remove  seeds  and  pare 
as  thin  as  possible;  steam  or  boil  until 
soft  and  tender.  Drain  and  press  well, 
mash  with  butter,  salt,  pepper  and  sugar. 
Cook  summer  squash  the  sarhe  way.  If 
extremely  tender  they  need  not  be  pared: 

BROILED  MUSHROOMS 

In  order  to  test  mushrooms,  sprinkle 
salt  on  the  gills — if  they  turn  yellow 
they  are  poisonous;  if  they  turn  black 
they  are  good.  After  testing,  pare,  and 
cut  off  stems;  dip  in  Jiielted  butter, 
season  with  salt  and  pepper,  broil  on 
both  sides  and  serve. 

Mexican  stuffed  chili 

Green  Peppers  (even  size) 
1   Egg 
Sardines 
Cheese 

Cut  the  stems,  seed  and  core.  Mak^ 
a    stuffing   of    the    sardines    and    cheese 


116 


BRIDE'S    COOK    BOOK 


chopped  fine;  mix  with  the  egg.  Stuff 
the  peppers.  Dip  in  thick  butter  and  fry 
in  deep,  hot  fat.  Drain  in  a  colander. 
Serve  very  hot. 

CREAMED  PARSNIPS 

Scrape  and  boil  till  tender  six  medium- 
sized  parsnips.  Slice  lengthwise,  put 
back  in  skillet  over  fire  and  dress  with 
two  tablespoons  butter,  pepper  and  salt 
to  taste,  and  add  a  little  finely  minced 
parsley.  Stir  until  butter  boils.  Remove 
parsnips  and  lay  in  serving  dish.  Add 
to  butter,  three  tablespoons  cream  in 
which  has  been  dissolved  a  good  pinch 
of  cornstarch,  allow  to  boil  up  well  once, 
and  pour  over  parsnips. 

CORN  A  LA  SOUTHERN 

To  one  can  chopped  corn  add  two 
eggs  slightly  beaten,  one  teaspoon  salt, 
one-eighth  teaspoon  pepper,  one  and  one- 
half  tablespoons  melted  butter,  and  one 
pint  scalded  milk;  turn  into  a  buttered 
pudding  dish  and  bake  in  slow  oven  until 
firm.  , 

CUCUMBERS  A  LA  CREME 

6  Cucumbers,  Medium  Size 
1>/2  Cups  of  Cream  Sauce 

Pare  and  quarter  or  dice  the  cucum- 
bers. Remove  the  seeds  and  soak  for 
half  an  hout  or  until  crisp  in  cold  water. 
Put  into  saucepan  and  cover  with  boiling 
water,  add  teaspoon  of  salt;  boil  thirty 
minutes  or  until  tender.  Drain  and  add 
sauce,  allowing  it  to  cook  a  moment  or 
two  in  the  sauce. 

BOILED  CUCUMBERS 

Old  cucumbers  may  be  pared,  cut  in 
pieces,  cooked  until  soft  in  boiling  salted 
water,  drained,  mashed  and  seasoned  with 
butter,  salt,  and  pepper. 

FRIED  EGGPLANT 

Pare  and  slice  the  eggplant  as  de- 
sired and  dip  at  once  into  tgg  (pre- 
viously seasoned  with  salt  and  pepper) 
and  then  into  cornstarch,  seeing  to  it 
that  every  part  is  well  covered.  Fry  in 
deep  hot  fat  to  a  rich  brown.  Lay  on 
brown  paper  until  served,  to  absorb  any 
extra  grease.  Eggplant  cooked  in  this 
way  will  be  found  very  delicate  and 
digestible. 

SUMMER  SQUASH 

The  white,  scalloped  ones  are  the  best. 
Take  them  before  the  rind  or  seeds  be- 


come hard.  Wash  and  cut  in  small 
pieces.  Boil  in  clear  water  until  tender 
enough  to  mash;  place  in  a  colander  and 
drain. 

YOUNG  BEETS,  BOILED 

Beets 

Butter 

Salt  and  Pepper 

Wash  beets  very  clean,  but  neither 
scrape  or  cut  them.  Put  them  in  boiling 
water,  and  according  to  their  size  boil 
them  from  one  to  two  hours.  Skin 
when  done,  season  with  pepper,  salt  and 
a  little  butter.  Beets  are  very  nice  baked 
but  require  a  much  longer  time  to  cook. 

DEVILLED  TOMATOES 

3  Tomatoes 

Salt  and  Pepper 

Flour 

Butter  for  Sauteing 

4  Tablespoons  Butter 

2  Teaspoons  Powdered  Sugar 
1  Teaspoon  Mustard 
>4  Teaspoon  Salt 

Few  Grains  Cayenne 

Yolk  1  Hard  Boiled  Egg 

1  Egg 

2  Tablespoons  Vinegar 

Wipe,  peel,  and  cut  tomatoes  in  slices. 
Sprinkle  with  salt  and  pepper,  dredge 
with  rice  flour,  and  saute  in  butter.  Place 
on  a  hot  platter  and  pour  over  the  dress- 
ing made  by  creaming  the  butter,  adding 
dry  ingredients,  yolk  of  egg  rubbed  to  a 
paste,  egg  beaten  slightly,  and  vinegar, 
then  cooking  over  hot  water,  stirring 
constantly  until  it  thickens. 

SWEET  POTATOES  BOILED  IN 
HONEY 

Boil  6  sweet  potatoes  and  cut  each 
lengthwise  in  2  or  3  slices.  Pour  about 
l4  cup  honey  into  a  pan  until  the  bottom 
is  covered  about  %  inch  deep.  Let  this 
become  very  hot,  put  in  the  sweet 
potatoes,  and  cook  about  10  minutes. 
The  grape  sugar  in  the  honey  combined 
with  the  dextrin  in  the  sweet  potato 
gives  a  delicious  nutlikc  flavor  to  pota- 
toes cooked  in  this  manner.  The  honey 
must  be  hot  when  the  sweet  potatoes 
are  put  in,  as  too  long  cooking  destroys 
the  flavor.    Serve  with  butter  and  salt. 

STUFFED  ONIONS 

Contributed  by  Albers  Bros.  Milling 
Company. 

Select  one  large  dry  onion  for  each 
person.  Boil  in  plenty  of  water,  un- 
covered, until  about  half  done.  When 
cool  enough  to  handle,  remove  part  of 


SAN   FRANCISCO,  SECTION   8 


117 


BRIDE'S    COOK    BOOK 


the  centers,  leaving  a  shell.  Season  the 
inside  of  each  onion  with  salt  and  pep- 
per. Chop  the  part  removed  and  add  to 
it  the  following  mixture,  the  proportion 
being  sufficient  to  fill  about  six  onions. 
Mix  together  the  chopped  onion  centers, 
one  cupful  cold  cooked  oats,  one-fourth 
cupful  grated  cheese,  half  a  cupful  dry 
crumbs  (cornmeal  breadcrumbs  are 
good),  one  teaspoonful  sage,  one  tea- 
spoonful  Worcestershire  sauce,  one  cup- 
ful white  sauce,  and  salt  and  pepper  to 
taste.  Stuff  the  onions,  sprinkle  the  top 
with  grated  cheese  or  oiled  crumbs  and 
bake  in  a  moderate  oven  half  an  hour. 
Serve  plain  or  with  white  sauce  poured 
over  them.  A  little  left-over  meat  or  fish 
may  be  used  in  place  of  the  crumbs  if 
on  hand. 

STUFFED  PEPPERS 

Contributed  by  Albers  Bros.  Milling 
Company. 

1  Tablespoon   Butter  Substitute  or  Drip- 

pings 

2  Tablespoons  Barley  Flour 
1  Cup  IVIill< 

1  Cup  Cooked  Fish 
1  Cup  Cooked   Hominy 

Salt  and  Pepper  to  Taste 
1  Teaspoon  Grated  Onion 
1  Tablespoon  Minced  Parsley 

Melt  fat,  stir  in  wholewheat  flour  and 
when  smooth  add  the  milk  gradually, 
stirring  constantly  until  thick.  Mix  to- 
gether the  balance  of  the  ingredients; 
stir  into  the  sauce  and  fill  the  green 
pepper  halves  from  which  seeds  have 
been  removed  and  which  have  been  par- 
boiled five  minutes.  Cover  the  top  with 
fine  crumbs  and  bits  of  butter  substitute; 
bake  in  a  moderate  oven  fifteen  minutes. 


POTATOES 

Always  serve  potatoes  with  meat. 
Never  serve  bread  and  potatoes. 

POTATOES  AS  A  VEGETABLE 
ECONOMICAL  POINTS  IN  PRE- 
PARING 

1.  Steam  potatoes  in  their  skins.  In 
this  way  you  will  save  one  pound  of 
potatoes  in  every  seven  pounds  you  pre- 
pare.    It  improves  their  flavor. 

2.  Much  nutriment  is  lost  when  pota- 
toes are  boiled.     Steam  or  bake  them. 

3.  Choose  potatoes  of  equal  size. 
Otherwise  some  will  be  over-cooked  and 
others  under-cooked. 


POTATOES  STEAMED  IN  THEIR 
SKINS 

Prepare  a  saucepan  of  boiling  water 
with  steamer  attached.  Scrub  the  pota- 
toes well.  Put  them  into  the  steamer  and 
cook  them  about  one-half  hour  or  until 
potatoes  are  soft  when  pierced  with  a 
fork.  Remove  steamer  from  the  pan. 
Shake  it  until  the  potatoes  are  dry,  and 
serve  in  their  skins,  or  peel,  if  desired. 

If  you  have  no  steamer,  use  a  basin, 
placed  in  a  saucepan  containing  boiling 
water.  In  this  case,  cook  five  or  six 
minutes  longer. 

BAKED  POTATOES— No.  1 

Scrub  potatoes  well,  dry  and  place  in  a. 
baking  tin.  Bake  in  a  moderate  oven 
from  one  to  two  hours,  according  to  size. 
Too  great  heat  will  cause  the  potatoes 
to  shrivel. 

Potatoes  are  improved  by  being 
steamed  for  about  twenty  minutes  before 
baking.  Large  potatoes  are  best  for 
baking. 

BAKED  POTATOES— No.  2 

Steam  potatoes  until  the  skins  peel  off 
easily.  Roughen  the  surface  with  a  fork 
and  sprinkle  with  a  little  flour  and  salt. 
Place  potatoes  in  a  pan  with  two  or 
three  tablespoon  of  dripping.  Baste 
often  and  cook  until  potatoes  are  brown 
and  tender. 

STUFFED  POTATOES 

Use  large  potatoes  of  uniform  size 
and  wash  and  scrub  them  well.  When 
baked,  cut  off  a  piece  lengthwise  and 
scoop  out  the  inside  of  the  potato. 
Mash  this  with  margarine  and  milk. 
Add  any  minced  cooked  meat  or  cooked 
flaked  fish,  anchovy  or  the  remains  of 
any  sauce,  such  as  egg  sauce,  shrimp 
sauce  or  parsley  sauce.  If  you  have  no 
sauce,  a  little  more  milk  and  margarine 
may  be  used.  Replace  the  mixture  in 
the  potato  and  cover  with  the  pieces 
which  have  been  previously  removed,  re- 
heat and  serve  hot. 

VARIATIONS 

1.  A  variation  of  this  is  to  line  the 
scooped-out  potato  with  the  mashed 
potato  mixture.  Then  break  a  fresh  egg 
carefully  into  the  center  and  bake  until 
just  set. 

2.  Another  variation  would  be  to  use 
a  fillet  of  cooked  fish  cooked  with  well- 
flavored  white  sauce  instead  of  an  egg. 


118 


BRIDE'S     COOK    BOOK 


BAKED  CHEESE  POTATOES 

<  Large  Potatoes 
Vz  Cup  Grated  Cheese 
Butter  Substitute 
Salt  and   Pepper 

Bake  potatoes,  remove  ends,  scrape 
out  inside  without  breaking  shells,  mash, 
mix  with  cheese  and  season  with  pepper 
and  salt.  Refill  shells,  put  on  ends  and 
bake  fifteen  minutes. 

POTATOES  AND  CHEESE 

Raw  Potatoes 
Chopped  Onion 
Cream   Sauce 
Cheese 
Pimientos  (optional) 

Dice  potatoes  to  the  amount  needed; 
add  onion  to  taste,  and  parboil  five  min- 
utes. Make  a  cream  sauce  and  add 
cheese  to  the  sauce.  Pour  over  the  pota- 
toes and  onions.  Add  chopped  pimientos 
and  bake. 

SAVOURY  POTATO  AND  TOMATO 

10  Cold  Cooked  Potatoes 
10  Tomatoes 

6  Tablespoons  Margarine  or  Drippings 

1  Onion  Sliced  Fine  (optional) 

Slice  the  potatoes.  Peel  and  slice 
tomatoes.  Melt  the  fat  in  a  pan,  and 
add  the  potatoes,  tomatoes  and,  if  de- 
sired, the  finely-sliced  onion.  Cook 
gently  for  10  minutes,  carefully  stirring 
occasionally.    Serve  hot. 

SCALLOPED  POTATOES  AND 
CHEESE 

Arrange  a  layer  of  sliced  raw  or 
boiled  potatoes  in  greased  baking  dish 
and  sprinkle  with  grated  cheese  and  a 
little  flour.  Repeat  until  dish  is  nearly 
full.  Pour  milk  over  the  whole,  about 
one-half  cup  to  every  three  potatoes. 
Skim  milk  is  good.  Bake  in  a  moderate 
oven  until  done.  The  length  of  time 
required  depends  upon  whether  the  pota- 
toes are  raw  or  boiled  and  whether  the 
baking  dish  used  is  deep  or  shallow. 
Boiled  potatoes  baked  in  a  shallow  dish 
will  take  only  20  minutes.  Raw  potatoes 
in  a  deep  dish  may  take  as  much  as  1^4 
hours. 

MASHED  POTATOES 

Steam  potatoes,  remove  skins  and 
mash  in  the  saucepan,  using  a  little  milk 
and  margarine  to  soften.  Season  and 
serve  very  hot. 


POTATO  PYRAMIDS  OR  POTATO 
AND  CARROT  PYRAMIDS 

To  154  pounds  mashed  potatoes,  beat 
in — 

2  Tablespoons  Flour 

2  Tablespoons     Finely    Chopped     Cooked 

Onions 
2  Tablespoons  Grated  Cheese 

Salt  and  Pepper  to  Taste  and,  If  de- 
sired a  little  Curry  Powder  may  be 
added 

Shape  into  pyramids  on  a  greased  tin 
or  a  fireproof  dish  and  bake  until  nearly 
browned  (about  54  hour). 

VARIATION 

A  variation  of  this  may  be  made  by 
using — 

%  Pound  Mashed  Potatoes,  and 
Vz  Pound      Mashed     and     Sliced     Cooked 
Carrot 

FRESH  BEETS  WITH  VINEGAR 
SAUCE 

Boiled  Beets 
2  Tablespoons  Butter 
5  Tablespoons  Vinegar 

Salt,  Pepper 

Drain  the  beets  and  put  into  a  veget- 
able dish  to  keep  hot.  Melt  the  butter 
with  the  vinegar,  salt  and  pepper  and 
when  boiling  hot  pour  over  the  beets 
and  serve. 


RICE 


PLAIN  BOILED  WHITE  RICE 

Contributed  by  C.  E.  Grosjean  Rice 
Milling  Company. 

After  washing  the  white  rice  in  cold 
water  until  the  water  clears,  using  one 
part  of  rice  to  one  and  three-fourths 
parts  of  cold  water  for  cooking,  bring- 
ing to  the  boiling  point  quickly,  then 
slow  fire  down  just  so  it  does  not  boil 
over,  cook  ten  minutes.  Then  turn  very 
low,  to  steam  twenty-five  minutes.  Do 
not  stir,  nor  add  more  water,  nor  un- 
cover. When  done  leave  in  kettle  until 
serving.  A  flat  bottom  black  iron 
porcelain-lined  heavy  kettle  is  preferred. 
Seasoning  of  any  kind  tends  to  destroy 
the  natural  sweetness  and  delicate  flavor. 
Rice  should  be  eaten  plain. 

PLAIN  BOILED  NATURAL  RICE 

Using  one  part  brown  or  natural  rice 
to  three  parts  cold  water,  bringing  to 
boiling  point  quickly,  then  slow  fire 
down  just  so  that  it  does  not  boil  over, 
cook  forty  minutes;  do  not  stir,  nor  add 


119 


BRIDE'S    COOK    BOOK 


more  water,  nor  uncover.  When  done 
leave  in  kettle  until  serving.  A  flat- 
bottom  black  iron  porcelain-lined  heavy 
kettle  is  preferred.  Seasoning  of  any 
kind  tends  to  destroy  the  natural  sweet- 
ness and  delicate  flavor.  Rice  should  be 
eaten  plain  as  a  vegetable,  with  meat, 
fish  or  beans. 

TURKISH  PILAR 

1.2  Cup  Washed  Rice 
%  Cup  Tomatoes,  Stewed  and  Strained 
1  Cup  Brown  Stock,  Highly  Seasoned 
3  Tablespoons   Butter  or   Butter  Substi- 
tute 

Add  tomato  to  stock  and  heat  to  boil- 
ing point.  Add  rice  and  steam  until  rice 
is  soft.  Stir  in  butter  or  butter  substitute 
with  a  fork,  and  keep  uncovered  that 
steam  may  escape.  Serve  in  place  of  a 
vegetable,  or  as  border  for  curried  or 
fricasseed  meat. 


CANNED  VEGETABLES 


CORN  AND  POTATOES 

1  Can  of  Com 

2  Cups  Diced  Boiled  Potatoes 
Salt,  Pepper,  Butter 

Drain  corn  and  turn  into  a  frying  pan 
with  the  melted  butter;  add  the  potatoes; 
toss  and  stir  all  together  until  the  pota- 
toes arc  slightly  browned,  sprinkle  with 
salt  and  pepper  and  serve  in  a  heated 
vegetable  dish. 

TOMATOES,  CORN  AND  GREEN 
PEPPERS 

1  Can  Tomatoes 
1  Can  Corn 

Green  Peppers 

Boiled  Rice 

Salt,  Pepper,  Sugar 

Cut  tops  ofif  of  peppers,  remove  inner 
membrane  and  seeds  and  put  in  bowl; 
pour  over  boiling  water  to  cover  and 
leave  until  cold.  This  will  draw  the  hot 
taste  from  the  vegetable.  Drain  the 
tomatoes  through  a  colander;  chop  the 
pulp  and  mix  it  with  the  corn  kernels, 
also  chopped;  season  with  the  salt,  pep- 
per and  sugar  to  taste.  Add  enough  rice 
to  hold  the  vegetables  together  and  fill 
the  peppers  with  the  mixture.  Put  into 
a  baking  dish,  pour  the  tomato  liquid 
about  the  base  of  the  peppers  and  cook 
until  they  are  tender.  Transfer  to  a  hot 
dish,  add  to  the  tomato  liquor  in  the 
pan,  sugar,  salt  and  pepper  to  taste, 
thicken  with  barley  flour  rubbed  into 
butter  and  pour  around  the  stuffed  pep- 
pers. 


CORN  OMELET 

6  Eggs 

1  Pint  White  Sauce 

1  Can  Corn 

Sugar 

Salt 

White  Pepper 

Beat  the  eggs  very  light,  add  salt  and 
pepper;  stir  the  corn  into  the  sauce  after 
straining  it;  season  with  sugar,  salt  and 
pepper.  Turn  the  eggs  into  an  omelet 
pan  and  when  the  omelet  is  set,  spread 
it  with  half  the  corn  mixture,  fold  it 
over,  transfer  to  a  heated  platter  and 
pour  the  remainder  of  the  corn  and 
sauce  about  the  omelet.  Serve  immedi- 
ately. 

SCALLOPED  TOMATOES 

1  Can  Tomatoes 

2  Teaspoons  Corn  Syrup 
Salt,  Pepper 

Bread  Crumbs 
Butter 

Rub  the  tomatoes  through  a  colander; 
season  with  the  syrup,  salt  and  pepper. 
Butter  a  pudding  dish  and  put  in  a  layer 
of  tomatoes,  sprinkle  with  bread  crumbs 
and  scatter  bits  of  butter  over;  put  in 
more  tomatoes  and  more  crumbs,  until 
the  dish  is  full,  having  on  top  a  layer  of 
buttered  crumbs. 

Set  the  dish,  covered,  into  the  oven 
for  half  an  hour;  uncover  and  brown. 

TOMATO  SOUP 

1  Quart  Soup  Stock 

1  Can  Tomatoes 

Salt,  Pepper,  Kitchen  Bouquet 

2  Teaspoons  (heaping)  Rice 
1  Teaspoon  Sugar 

Skim  and  season  soup  stock  and  turn 
tomatoes  into  it;  bring  to  a  boil  and  cook 
ten  minutes.  Run  through  a  fine  strain- 
er, return  to  fire,  season  and  stir  in  the 
raw  rice  after  washing  carefully.  Set 
where  it  will  simmer  gently  but  not 
boil  hard;  when  the  rice  is  tender  add 
the  sugar  and  serve. 

SCALLOPED  ASPARAGUS 

Asparagus  Tips,  canned 

3  Eggs,  hard  boiled 
White  Sauce,  Salt,  Pepper 

Drain  asparagus,  cut  off  tips,  leaving 
about  an  inch  of  stalk;  cover  with  boil- 
ing salted  water  and  simmer  for  five 
minutes.  Drain  and  put  in  bottom  of 
buttered  pudding  dish;  sprinkle  with 
salt  and  pepper  and  cover  with  the  eggs, 
chopped  fine;  over  this  pour  the  sauce, 
sprinkle  with  crumbs  and  bits  of  butter. 
Set  in  oven  for  fifteen  minutes  and  serve. 


120 


BRIDE'S    COOK    BOOK 


STEWED  CORN 


PEA  SOUFFLE 


1  Can  Corn 
1  Can  Milk 
1  Tablespoon  Butter 
Thickening 

Turn  corn  into  a  colander;  wash  with 
cold  water  under  faucet  and  turn  into 
saucepan.  Cover  with  slightly  salted 
boiling  water  and  stew  for  ten  minutes 
or  until  the  kernels  are  as  tender  as  de- 
sired. Drain  off  the  water  and  add  the 
milk,  into  which  the  butter  has  been 
stirred;  beat  until  very  hot  and  serve. 

ASPARAGUS  A  LA  VINAIGRETTE 

1  Can  of  Asparagus 

6  Tablespoons  Salad  Oil 

2  Tablespoons  Vinegar 
Vz  Teaspoon  Salt 

^z  Teaspoon  French  Mustard 
Paprika 

Drain  the  asparagus,  cover  with  boil- 
ing water;  drain  as  soon  as  heated,  and 
while  hot  pour  over  a  dressing  made  by 
mixing  all  the  other  ingredients,  beaten 
to  an  emulsion.  Set  all  in  ice  until  the 
stalks  are  chilled  through. 


1  Can  of  Peas 

.    1  Teaspoon  Sugar 
3  Eggs 

2  Cups  of  Milk 
Pepper,  Salt,  Butter 

Drain  peas  and  put  in  double  boiler; 
add  sugar,  pepper  and  salt  and  cook  un- 
til very  soft;  drain,  rub  through  colander 
and  mash  with  the  back  of  a  silver 
spoon,  adding  melted  butter  until  a 
smooth  paste  is  formed.  Beat  the  eggs 
well  and  add  the  milk.  Beat  the  mixture 
into  the  pea  paste  gradually,  whipping 
all  very  lightly.  Turn  into  a  buttered 
pudding  dish  and  bake  covered  for  fif- 
teen minutes,  uncover  and  bake  to  a  deli- 
cate brown.  Serve  as  soon  as  done.  A 
delicious  dish. 

BAKED  CORN  AND  CHEESE 

1  Can  Corn 
1/2  Cup  Cheese 
%  Cup  Milk 

1  or  2  Eggs 

Place  alternate  layers  of  corn  and 
cheese  in  baking  dish.  Beat  egg  and 
combine  with  milk.  Pour  over  corn. 
Bake. 


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121 


Preservation  of  Fruits  and  Vegetables 


PRESERVATION  OF  VEGETABLES 
CANNING  VEGETABLES 

1.  Make  a  false  bottom  to  fit  inside 
an  ordinary  wash-boiler.  This  bottom 
may  be  a  piece  of  heavy  wire  ^netting  or 
a  wooden  grating. 

2.  Prepare  the  vegetables  as  for  cook- 
ing and  in  convenient  form  for  placing 
in  the  cans.  Root  vegetables  should  be 
brushed  clean,  peeled  and  cut  into  con- 
venient slices  or  pieces.  Green  beans 
should  have  their  strings  removed  and 
then  be  cut  into  short  lengths.  Peas 
should  be  shelled.  Corn  should  be  cut 
off  the  cob.  Squash  should  be  peeled. 
Peppers  should  be  scalded  and  the  skins 
and  seeds  removed,  and  the  flesh  cut  up 
into  small  pieces.  Asparagus  should  be 
blanched  or  parboiled  by  dipping  into 
boiling  water  for  about  three  minutes 
immediately  before  canning.  Artichokes 
should  have  some  of  the  outside  bracts 
removed  and  the  hard  tip  cut  off  with  a 
sharp  knife. 

3.  The  prepared  vegetables  are  packed 
tight  into  the  jars  or  cans  which  arc 
then  completely  filled  with  brine  con- 
taining three  ounces  of  salt  to  a  gallon 
of  water.  Before  using,  this  brine  should 
be  acidified  with  lemon  juice  or  vinegar. 
For  corn  ten  fluid  ounces  (about  one  and 
one-half  teacups)  of  lemon  juice  should 
be  used  to  a  gallon  of  brine,  for  beans 
and  peas  seven  fluid  ounces  (about  one 
teacup),  and  for  other  vegetables  five 
fluid  ounces  (about  three-fourths  of  a  tea- 
cup). If  ordinary  vinegar  is  used,  about 
twice  these  quantities  are  necessary. 
The  acidified  brine  should  be  poured  hot 
onto  the  vegetables.  ^ 

4.  The  filled  cans  and  jars  are  then 
placed,  with  their  covers  in  place  but 
loose,  on  the  false  bottom  of  the  boiler. 
Hot  water  is  then  poured  into  the  boiler 
until  it  reaches  to  about  three-fourths  of 
the  height  of  the  jars.  A  second  tier  may 
be  placed  on  ^  rack  resting  on  the  first 
tier. 

5.  The  boiler  is  then  covered  and 
heated  to  boiling,  for  one  hour  for  most 
vegetables.  Pumpkins,  beans  and  corn 
require  two  hours. 

6.  After  this  heating  remove  and  seal 
quickly,  while  still  boiling  hot,  by 
screwing  down  the  tops  of  the  jars  or 
applying  the  wax  to  the  cans. 

This  is  a  thoroughly  safe  and  satisfac- 


tory way  of  preserving  vegetables.  With 
some  vegetables  the  acid  may  be  omitted, 
but  in  this  case  two  or  three  repeated 
heatings  are  necessary  and  this  lowers 
the  quality  of  the  food  to  some  extent.. 
Reheating  ^is  not  practicable  with  wax- 
top  cans. 

PRESERVATION  OF  FRUITS 

Sugar  is  scarce — so  scarce  in  fact  that 
it  is  no  longer  possible  to  buy  the  larger 
amount  for  canning,  that  was  allowed 
earlier  this  year. 

Fruits  are  so  necessary  to  health  that 
it  would  be  a  great  mistake  to  go  with- 
out them  entirely,  because  of  the  lack  of 
sugar.  They  should  be  canned  without 
sugar  rather  than  not  be  canned  at  alL 

Meet  this  situation  by  canning  fruits 
and  fruit  juices  without  sugar.  This  may 
be  successfully  done  by  the  "cold  pack 
method."  They  will  keep  as  well,  if  not 
better.  They  may  be  made  up  in 
sauces,  jellies  or  syrups,  as  they  are 
needed. 

Limit  the  amount  of  jellies  and  pre- 
serves you  use. 

In  making  these,  substitute  com 
syrup  for  a  part  of  the  sugar.  (Sec 
directions  below.) 

CANNING  FRUIT 

1.  Make  a  false  bottom  to  fit  inside 
an  ordinary  stove  wash-boiler.  This  bot- 
tom may  be  a  piece  of  heavy  wire  screen 
or  a  wooden  grating. 

2.  Prepare  the'  fruit  by  peelingj,  cor- 
ing, and  pitting  as  -needed. 

COLD-PACK  METHOD 

3.  Pack  the  fruit  as  prepared  directly 
into  the  jars  or  cans. 

4.  Complete  the  filling  of  the  cans 
with  hot  water,  sugar  syrup,  or  grape 
syrup.  Jars  should  be  warmed  first  to 
avoid  cracking. 

The  fruit  will  keep  equally  well  which- 
ever liquid  is  used.  The  addition  or  the 
amount  of  sugar  is  a  matter  of  taste.  It 
can  be  added  later  when  the  fruit  is 
used.  The  usual  sugar  syrup  for  apri- 
cots, peaches,  plums  and  berries  is  made 
by  dissolving  3^  pounds  of  sugar  in  a 
gallon  of  water.  For  apples,  pears, 
quinces,  prunes,  and  cherries  2^  pounds 
of  sugar  to  the  gallon  is  sufficient.     If 


122 


BRIDE'S     COOK    BOOK 


neutral  65*  grape  syrup  is  used,  from  5^ 
to  3y2  pounds  should  be  used  per  gallon 
of  water. 

5.  Place  the  full  cans  or  jars  with 
loose  covers  on  the  false  bottom  in  the 
wash  boiler,  adding  water  to  about  two- 
thirds  their  height.  With  cans  boiling 
water  is  best;  with  jars  it  should  be 
simply  warm.  A  second  tier  may  be 
placed  on  a  wooden  rack  resting  on  top 
of  the  first  tier. 

6.  Place  the  cover  on  the  boiler  and 
heat  to  boiling.  The  boiling  should  con- 
tinue for  twenty  minutes  for  apricots, 
free-stone  peaches,  plums,  berries,  apples 
and  cherries.  For  pears,  cling-stone 
peaches,  and  unripe  fruits,  thirty  minutes 
are  necessary  to  cook  the  fruit. 

7.  The  tops  of  the  jars  should  be 
screwed  down  tight  while  still  boiling 
hot  and  placed  upside  down  or  lying 
down  on  a  table  to  cool.  Wax-top  cans 
should  be  removed  quickly  and  sealed 
while  boiling  hot. 

HOT-PACK  METHOD 

By  this  method,  the  fruit  after  prepara- 
tion is  cooked  in  an  open  pot  with  the 
water  or  syrup.  When  cooked  suth- 
ciently  it  is  simply  ladled  while  still  boil- 
ing hot,  into  the  cans  or  jars,  which  are 
then  sealed  immediately.  Jars  must  be 
heated  by  placing  in  boiling  water  before 
being  filled. 

In  this  way  a  larger  quantity  of  solid 
fruit  can  be  packed  into  a  jar  or  can. 
The  liquid  remaining  in  the  cooking  pot 
may  be  used  to  cook  a  second  lot  of 
fruit. 


PRESERVATION  OF  FRUIT 
JUICES 

PRELIMINARY  TREATMENT  OF 
FRUIT 

Cut  and  crush  apples,  peel  oranges  and 
lemons,  stem  grapes,  use  berries  as  re- 
ceived.   Heat  slowly  to  140°.  Red  grapes 


should  stand  about  12  hours  after  heat- 
ing to  extract  color.  Use  a  thermometer. 
Do  not  heat  citrus  fruits. 

EXTRACTION  OF  JUICE 

The  juice  of  berries  and  soft  fruits  can 
be  squeezed  through  a  cloth  bag.  Apples, 
pears  and  most  grapes  require  a  small 
press.  Citrus  juices  are  best  extracted 
by  means  of  a  lemon  cone. 
CLEARING  THE  JUICE 

Strain  several  times  through  a  cloth 
bag.  Standing  for  12  hours  before 
straining  will  settle  some  of  the  sedi- 
ment. A  slight  cloudiness  does  not  in- 
jure the  flavor. 

FILLING  BOTTLES  AND  TYING 
CORKS 

Scald  bottles  and  fill  with  the  cleared 
juice  to  within  V/i  inches  of  the  mouth. 
Close  with  corks  which  have  been  boiled 
in  water  for  ten  minutes  and  tie  down 
corks  with  string.  Ordinary  preserving 
jars  may  also  be  used.  Seal  the  jars  after 
filling. 

STERILIZING 

Place  the  bottles  on  their  sides  or 
corks  down  in  a  boiler  with  enough 
water  to  cover  them.  A  screen  at  the 
bottom  of  the  boiler  will  prevent  break- 
ing. Heat  the  water  to  180°  F.  and  keep 
at  this  temperature  for  15  minutes. 
Higher  or  longer  heating  injures  the 
flavor. 

PARAFFINING  THE   CORKS 

Remove  the  bottles,  stand  on  end,  dry 
the  corks  with  a  towel  and  when  nearly 
cold  dip  the  ends  of  the  necks  of  the 
bottles  into  melted  paraffin.  Store  up- 
right in  a  cool  place.  . 

SEALING  WITH  CROWN  CAPS 

If  much  juice  is  to  be  made  crown 
caps  are  better  than  corks.  They  re- 
quire special  bottles  and  capping  ma- 
chine. The  bottles,  filled  with  warm 
juice,  are  capped  before  sterilizing. 


123 


How  to  Make  Jellies  and  Marmalades 


Just  how  best  to  use  corn  syrup  in 
preserving  and  jelly  making,  is  a  ques- 
tion frequently  asked.  Herein  is  the 
reason  for  its  use  as  well  as  the  best 
way  to  use  it  always  in  combination 
with  sugar. 

Its  use  makes  the  product,  whether 
preserves,  jelly,  marmalade  or  old- 
fashioned  jam,  much  finer  and  smoother 
in  texture,  of  far  fruitier  and  richer 
flavor,  as  well  as  serving  to  prevent  the 
hardening  of  the  fruit  and  the  crystaliza- 
tion  of  the  sugar.  In  other  words,  corn 
syrup  gives  a  better  product  with  better 
keeping  qualities. 

Here,  then,  is  a  distinct  addition  to  our 
preserving  methods.  It  has  been  prac- 
ticed in  Great  Britain  for  many  years 
and  England  and  Scotland  produce  the 
finest  preserves,  use  large  quantities  and 
serve  them  in  many  ways. 

The  secret  of  their  success  lies  in  the 
blending  of  corn  syrup  with  sugar — 
equal  weight  of  each  is  used — to  make 
a  ^  syrup. 

Some  fruits  make  better  jelly  than 
others;  this  because  of  the  pectin  in 
them. 

Currants,  sour  apples,  crab  apples, 
raspberries,  blackberries,  blueberries, 
partly  ripened  grapes  and  quinces  make 
good  jelly;  peaches,  pears,  strawberries 
and  cherries  are  deficient  in  certain  sub- 
stances necessary  to  produce  a  jelly  of 
good  consistency  and  flavor.  This  de- 
ficiency may  be  overcome,  however,  by 
combining  these  juices  with  those  that 
make  good  jelly. 

A  fruit  juice  that  is  good  for  making 
jelly  is  one  that  contains  pectin,  the  es- 
sential jelly-making  substance.  Juices 
extracted  b>r  cooking  are  apparently  far 
richer  in  this  substance  than  juices  ex- 
tracted from  the  raw  fruit.  To  determine 
whether  a  juice  contains  pectin,  one  or 
two  tablespoonsful  of  the  hot  juice 
should  be  mixed  thoroughly  with  an 
equal  volume  of  grain  alcohol  (90  to  95 
per  cent),  and  the  mixture  should  be 
cooled.  If  pectin  is  present,  a  gelatin- 
ous mass,  which  can  be  gathered  on  a 
spoon,  will  appear  in  the  liquid. 

MATERIALS  USED  OR  REQUIRED 

The   Fruit — Sorted,    mashed   and    ready 

for  putting  up. 
Com  Sjrrup — An  ample  supply  for  the 

season's  requirements.    It  keeps  per- 


fectly, does  not  crystalize;  handy  to 
have  on  hand. 
Sugar — Sufficient  for  your  needs  or  the 
allowance    that    is    allotted    to    you. 
For  some  purposes  brown  sugar  can 
be    substituted    for    granulated,    but 
the  latter  is  preferable. 
Utensils    Required  —  Preserving    kettle, 
enameled  preferred,  but  lacking  this 
aluminum  or  tin  can  be  substituted. 
Wooden   spoons — for   stirring   the 
mixture. 

Cotton  bag  for  straining  jelly. 
Jars — Glass,  plain  or  screw  top,  or 
stone  jars. 

Covers  and  rubbers  for  screw  top 
glass  jars. 

Paraffin  and  heavy  paper  for  cov- 
ering either  plain  glass  or  stone  jars. 
Labels — to  indicate  kind  of  fruit  in 
the  jar  and  date  of  putting  up. 
All   utensils   must  be   perfectly  clean. 
Jars  must  be  freshly  cleaned  and  scalded. 
Jelly  bags  sterilized. 

It  is  a  controversial  point  if  the  jam, 
jelly,  marmalade  or  preserves  should  be 
covered  v/hile  hot  or  left  to  become 
cold.  Both  courses  are  recommended  by 
experts.  In  days  gone  by  an  excellent 
product  was  made  and  left  until  cold, 
then  covered  with  tissije  paper  dipped 
in  brandy,  and  a  tightly  tied-down  cover 
of  white  paper  dipped  in  white  of  egg. 
It  must  always  be  stored  in  a  cool,  dry 
place. 

RULES  FOR   MAKING  JAMS,  JEL- 
LIES  OR  MARMALADES 

1.  Observe  the  strictest  cleanliness. 

2.  Use  fresh,  ripe  and  dry  fruit,  a  bit 
under-ripe  is  preferable. 

3.  Allow  generally  54  pound  of  sweet- 
ening to  each  pound  of  fruit. 

4.  Have  steady  but  bright  fire.  Boil 
continuously  and  fast,  skim  and  stir 
frequently. 

5.  Do  not  fill  the  preserving  kettle 
too  full. 

6.  A  good  test  to  ascertain  if  it  is 
cooked  sufficiently  is  to  allow  some 
juice  to  drop  from  the  spoon,  and  when 
it  sheets  off— ^r  sets — it  is  cooked 
enough. 

AMOUNT    OF    WATER   ALLOWED 
TO  EACH  POUND  OF  FRUIT 


Fruit 
Apple — 


Proportion  of  Water 
1  gill  to  1  pound 


124 


BRIDE'S    COOK    BOOK 


Apricot 1  gill  to  1  pound 

Blackberry None 

Cherry „ 

— 1  gill  red  currant  juice  to  each  pound 

Carrot Enough  to  cover  carrot 

Currant,  red None,  mash  a  bit 

Currant,  black J/^  gill  to  1  pound 

Damson    None 

Grape  (unripe) None 

Greengage None 

Gooseberry 1  gill  to  1  pound 

Plum   None 

Quince  and  Apple 

..Water  enough  to  cover  bottom  of  pan 

Raspberry    None 

Strawberry    None 

Rhubarb 54  gill  to  1  pound 

As  a  rule,  the  procedure  is  as  follows, 
though  in  special  recipes  other  methods 
may  be  advised: 

Place  the  prepared  fruit  in  a  kettle 
and  simmer  for  a  few  minutes.  Add  the 
sugar  and  cook  gently  until  it  has  dis- 
solved. This  is  important,  for  if  al- 
lowed to  boil  before  it  is  dissolved  the 
jam  will  be  thin.  When  the  sugar  has 
dissolved,  add  the  corn  syrup — equal 
weight,  pound  for  pound  to  the  sugar — 
then  boil  fast.  This  again  is  important, 
as  otherwise  the  product,  whether  jam, 
jelly  or  marmalade,  will  not  be  of  good 
color. 

Stir  well  and  skim  with  a  silver  spoon. 
When  sugar  is  of  good  quality  and  clean 
fruit  is  used,  there  should  not  be  very 
much  scum. 

TIME 

The  length  of  time  for  boiling  will 
depends  on  the  kind  of  fruit  used,  as 
well  as  on  its  condition,  whether  wet, 
ripe  or  unripe.  Roughly,  forty  minutes 
is  the  time  from  when  the  fruit  com- 
mences to  boil,  but  after  about  twenty- 
five  minutes  it  is  wise  to  test  by  placing 
a  very  little  in  a  saucer.  If  it  sets,  it  is 
done;  if  you  think  it  is  done,  put  it  on 
a  cool  part  of  the  stove  while  you  wait 
for  test  saucer  to  cool.  Otherwise  it 
may  become  over-cooked. 

PRESERVING  IN  SYRUP 

Another  method,  and  many  jam  mak- 
ers prefer  this,  is  to  first  make  a  blended 
syrup  and  then  cook  the  fruit  in  it.  For 
example:  equal  weight  of  sugar  and  corn 
syrup;  add  half  a  pint  of  water  and  dis- 
solve it  by  gentle  heat.  Then  boil  for 
half  an  hour,  add  the  fruit  and  boil 
quickly  until  the  jam  jellies,  allowing  ^ 
pound  of  blended  syrup  to  each  pound 
of  fruit. 


PLUM  CONSERVE 


1  Pound   Plums 
1-3  Pound  Raisins 

Vz  Cup  Cold  Water 
1/4  Cup  Nut  Meats 

2  Oranges 

1-3  Cup  Corn  Syrup 

Wash,  stone  and  cut  the  plums  into 
pieces.  Add  the  seeded  raisins  and 
chopped  orange  pulp  and  peel,  cut  very 
fine,  corn  syrup,  and  water.  Simmer  un- 
til it  has  the  consistency  of  marmalade 
(about  154  hours  of  slow  cooking).  Add 
nuts  about  5  minutes  before  removing 
from  the  fire. 

(Makes  Ij^  cups  of  conserve.) 

PRUNE  BUTTER 

10  Prunes 
2  Teaspoons  Lemon  Juice 

1  Tablespoon  Corn  Syrup 
•/s  Cup  Nut  Meats 

'/s  Teaspoon  Salt 

Soak  the  prunes  in  water  for  a  few 
hours  before  cooking.  Cook  slowly  until 
very  tender.  Sweeten  with  corn  syrup 
just  before  removing  from  the  fire.  Re- 
move stones;  rub  prunes  through  coarse 
sieve;  add  lemon  juice,  salt  and  chopped 
nut  meats.  (Makes  ^  cup — enough  for 
15  large,  or  30  small  sandwiches.) 

DRIED  APRICOT  CONSERVE 

Yz  Pound  (1  2-3  Cups)  Dried  Aprleots 

2  Cups  Cold  Water 
1  Cup  Raisins 

Juice  1  Lemon 
1  Orange 
1/2  Cup  Nutmeats 

1  Cup  Light  Corn  Syrup 

Soak  apricots  over  night  in  cold  water. 
When  soaked  add  raisins,  lemon  juice, 
orange  sliced  very  thin  and  cut  in  small 
pieces,  and  corn  syrup.  Bring  to  boiling 
point  and  simmer  for  about  an  hour  and 
a  quarter.  Add  nuts  15  minutes  before 
taking  from  fire.    (Makes  1%  quarts.) 

APRICOT  BUTTER 

Vz  Cup      Dried      Apricots,      Soaked      and 
Drained 

2  Tablespoons  Orange  Juice 
1/2  Cup  Ground  Cocoanut 

1/2  Cup  Chopped  Nuts 
1  Tablespoon  Lemon  Juice 
Vz  Teaspoon  Grated  Lemon  Rfnd 
Yz  Teaspoon  Grated  Orange  Rind 

Put  fruit,  cocoanut  and  nuts  through 
food  chopper;  mix  well  with  lemon  juice, 
orange  juice  and  grated  rind.  (Makes 
1  cup — enough  for  30  sandwiches.) 


125 


BRIDE'S    COOK    BOOK 


FRUIT  BUTTER 


SPECIAL  RECIPES 


*A  Cup  Drained  Cooked  Prunes 

^  Cup  Figs 

•/2  Cup  Raisins 

■A  Cup  Dates 

Y4.  Cup  Nut  Meats 

V  Tablespoon  Lemon  Juice 

2  Tablespoons  Prune  Juice 
>4  Teaspoon  Salt 

Wash  fruit,  seed  dates  and  raisins;  put 
all  fruit  and  nuts  through  a  food  chopper. 
Add  lemon  juice,  prune  juice  and  salt. 
Mix  well.  (Makes  1  cup — enough  for  36 
sandwiches.) 


ORANGE  HONEY 

%  Cup  Corn  Syrup 

Ya  Cup  Sugar 

•-'4  Cup  Water 

•/i  Cup  Orange  Juice 

Yz  Cup  Finely  Chopped  Orange  Peel 


Boil  the  corn  syrup,  sugar,  and  orange 
juice  together,  until  the  syrup  spins  a  GRAPE  JAM 
thread.  Add  the  finely  chopped  orange 
peel  from  which  white  portion  has  been 
removed.  Bring  to  boiling  point.  Cool. 
(Makes  1  cup  honey — enough  for  36 
small  sandwiches.) 


RHUBARB  JAM 

6  Pounds  of  Rhubarb 

6  Pounds  of  Syrup  (3  Pounds  Corn  Syrap 

to  3  Pounds  Sugar) 
2  Ounces  of  Root  Ginger 

Peel  rhubarb  and  weigh  after  peefing; 
cut  in  pieces  about  two  inches  long  and 
put  in  a  preserving  kettle  with  the  syrup 
and  the  ginger,  which  must  be  bruised 
and  tied  in  a  muslin  bag.  Leave  this  for 
three  days,  stirring  gently  each  day  to 
dissolve  the  sugar.  Strain  the  liquor  from 
the  fruit  the  third  day,  boil  and  pour  the 
syrup  over  the  fruit  while  hot.  Let  it 
stand  again  for  three  days  without  stir- 
ring, then  pour  all  into  a  preserving  ket- 
tle, taking  the  ginger  bag  out;  boil  from 
half  to  three-quarters  of  an  hour  after  it 
comes  to  a  boil.  Pour  into  clean,  dry 
jars  and  cover. 


1   Pound  of  Unripe  Grapes 
%  Pound    of   Syrup    (Equal    Weight   Com 
Syrup  and  Sugar) 
Regulate  Quantity  by  this  Scale 


FRUIT  AND  PEANUT  BUTTER 

%  Cup  Dates 
»4  Cup  Figs 
yiz  Cup  Peanut  Butetr 
Va  Teaspoon  Salt 
V/z  Tablespoon  Lemon  Juice 
14  Cup  Raisins 
2  Tablespoons  Light  Corn  Syrup 

Wash  fruit;  seed  dates  and  raisins;  put 
all  fruit  and  nuts  through  a  chopper.  Add 
lemon  juice,  prune  juice  and  salt.  Mix 
well.  (Makes  1^4  cups — enough  for  40 
sandwiches.) 


HONEY  JELLY 

To  one  cup  of  fruit  juice  add  one  cup 
of  honey.  Boil  from  15  to  20  minutes.  It 
is  very  necessary  to  be  careful  in  the 
boiling,  otherwise  the  jelly  will  taste  of 
caramel,  the  product  formed  when  honey 
is  burned. 


APPLE  BUTTER 

1  Gallon  Apples,  Peeled  and  Sliced 

1  Quart  Honey 

1  Quart  Honey  Vinegar 

1  Heaping  Teaspoon  Ground  Cinnamon 

Cook  several  hours,  stirring  often  to 
prevent  burning.  If  the  vinegar  is  very 
strong,  use  part  water. 


Stem  and  wash  the  fruit,  put  in  a  pre- 
serving kettle  over  gentle  heat  till  the 
juice  begins  to  come  from  the^  grapes, 
then  add  the  syrup  and  stir  till  it  melts; 
bring  to  a  boil  and  boil  fast  until  a  little 
will  jelly  when  allowed  to  get  cold.  Put 
into  clean,  dry,  warm  jars  and  cover. 

GOOSEBERRY  CHEESE 

6  Pounds  Gooseberries 
%  Pound    of   Syrup    (Equal    Weight   Com 
Corn  Syrup  and  Sugar) 

Wash  and  pick  the  gooseberries.  Put 
in  large  pan  with  about  a  teacupful  of 
water,  just  enough  to  keep  them  from 
sticking;  stir  occasionally  and  cook  till 
quite  soft.  Rub  through  a  sieve,  measure 
and  weigh  the  pulp,  replace  in  a  clean 
pan  and  pour  the  syrup  over  it.  Boil 
about  forty  minutes  until  a  little  tried  in 
a  saucer  will  set  quite  firmly;  put  into 
small  pots  and  cover.  Conserves  in  which 
skin  and  seeds  are  rejected  are  most 
wholesome  for  children  as  a  spread. 

SPICED  APPLES 

Peel  the  apples  thinly  and  core.  Have 
ready  a  boiling  syrup  made  of  equal 
weights  of  corn  syrup  and  sugar;  add 
one-half  ounce  of  ground  cinnamon, 
ground  allspice  or  cloves.  Put  the  ap- 
ples in  the  boiling  syrup  and  cook  gently 
until  soft.  Place  in  a  jar,  pour  the  syrup 
over  and  cover  down  at  once. 


126 


BRIDE'S    COOK    BOOK 


APPLE  JAM 

4  Pounds  of  Apples 

4  Pounds    of    Syrup    (Equal    Weights    of 

Corn  Syrup  and  Sugar) 
2  Lemons 

%  Ounce  of  Ground  Ginger 
6  Cloves 
1  Winegiassful  of  Brandy  or  Whiskey 

Peel  and  core  the  apples  and  slice 
them;  place  in  a  preserving  kettle  with 
the  syrup,  the  rind  and  juice  of  the  lem- 
ons, the  ginger  and  cloves.  Boil  from 
one  and  a  half  to  two  hours.  Five  min- 
utes before  taking  off  add  the  liquor.  Put 
in  a  stone  jar  and  cover  down.  The  spirit 
is  not  necessary  unless  the  jam  is  to  be 
kept  long. 

A   CHEAP   AND   EXCELLENT  JAM 
OF  APPLE  AND  LEMON 

1  Pound  of  Apples 
%  Pound  of  Syrup  (Equal  Weights  of  Corn 


Syrup  and  Sugar) 
1   Lemon 
Any  Quantity  in  Above  ProportlMi 

Stew  the  apples  until  they  become  a 
pulp,  then  add  the  syrup.  Grate  the 
lemon  rind,  adding  it  and  the  juice  to  the 
apple  pulp.  Cook  gently  for  forty-five 
minutes.    The  apples  must  be  good  cook- 


APPLE  JAM 

1   Pound  of  Apples 
%  Pound  of  Syrup  (Equal  Weights  H 
Syrup  and  Sugar) 
1   Lemon 

Place  the  apples  in  a  jar  standing  in  a 
saucepan  of  water,  and  stew  until  the 
apples  are  tender.  Grate  the  lemon  peel; 
add  the  syrup  and  lemon  peel  to  the  ap- 
ples and  boil  gently  until  thick,  then  add 
the  lemon  juice  and  boil  up  again.  Put 
the  jam  into  jars  in  the  usual  manner. 


127 


Beverages 


PREPARATION  OF  COFFEE 

In  the  preparation  of  coflfee  the  follow- 
ing rules  should  always  be  observed: 

1 — To  make  coffee  to  perfection,  you 
must  use  one  tablespoonful  of  good  cof- 
fee for  each  cup  and  one  for  the  pot. 

2 — The  water  must  be  fresh  drawn 
from  the  faucet  and  let  come  to  a  boil, 
because  water  that  has  once  been  boiled 
has  lost  a  large  amount  of  the  air  or 
oxygen  it  contains. 

3 — The  percolation  method  is  best; 
coffee,  preferably,  should  not  be  boiled, 
but  if  you  must  boil  it,  do  not  boil  it  over 
five  minutes  or  a  bitter  concoction  of 
tannin  results. 

4 — The  infusion  must  be  drunk  soon 
after  making  or  its  aroma  and  fine  flavor 
are  missed. 

5 — Whatever  pot  is  used,  it  must  be 
strictly  clean  and  scalded  with  hot  water 
so  that  it  is  thoroughly  heated  through- 
out. 

6 — To  obtain  the  full  aroma  and  flavor, 
the  coffee  must  be  freshly  roasted  and 
ground. 

LADIES  LUNCHEON  COFFEE 

Put  in  strainer  of  a  percolator,  a  heap- 
ing tablespoonful  of  finely  ground  coffee 
for  every  ordinary  size  cup  of  coffee, 
press  the  coffee  down  in  the  strainer 
slightly,  and  pour  on  your  required 
amount  of  boiling  water;  put  the  lid  on 
the  strainer  and  leave  the  water  to  filter 
through.  Add  to  coffee,  when  serving,  to 
two  parts  coffee,  one  part  hot  milk  and  a 
tablespoonful  of  whipped  cream,  which 
will  float  on  top  of  coffee,  adding  to  it  a 
rich  flavor  and  a  very  inviting  appear- 
ance. When  you  prepare  coffee  after  this 
recipe,  you  will  have  a  very  delicious  cof- 
fee, such  as  served  in  all  first-class  cafes 
of  Europe. 


poured  in  saucer  with  sugar  and  then  ig- 
nited, leaving  the  spirits  burn  out.  Some- 
times it  is  diluted  with  hot  water. 


FRENCH  DRIP  COFFEE 
NOIR" 


'CAFE 


For  every  one  ordinary  cup,  take  two 
tablespoonfuls  of  finely  ground  coffee, 
which  press  down  slightly  in  the  strainer, 
then  pour  on  your  boiling  hot  water,  put 
lid  on  strainer  and  leave  water  to  filter 
through.  When  the  water  is  all  filtered 
through,  you  have  "Cafe  Noir,"  a  very 
strong  black  coffee  which  is  usually 
drunk    with    brandy,    the    latter    being 


MILK  COFFEE  OR 
LAIT" 


'CAFE  AU 


Prepare  the  coffee  the  same  as  "Cafe 
Noir,"  with  a  little  chicory  added,  about 
three  ounces  chicory  to  the  pound  of  cof- 
fee, and  when  serving,  add  to  it  an  equal 
amount  of  hot  milk.  When  serving  "Cafe 
au  Lait"  in  the  French  cafes,  the  waiter 
brings  the  coffee  pot  in  one  hand  and  the 
vessel  containing  hot  milk  in  the  other 
and  pours  into  the  cup  from  both  vessels 
at  the  same  time.  These  recipes  are  fol- 
lowed in  all  the  prominent  cafes  in  Paris. 

COFFEE  BOILED 

Take  one  tablespoonful  medium  ground 
coffee  to  a  cup,  and  one  for  the  pot.  Draw 
fresh  water  from  the  faucet,  boil  in  kettle 
for  five  minutes,  pour  the  water  on  cof- 
fee in  pot  and  allow  it  to  steep  for  five 
minutes,  then  remove  the  grounds  from 
the  liquor,  and  you  can  use  it  several 
hours  afterwards. 

ICED  COFFEE 

1  Quart  Strong  Coffee 

%  Cup  Yellow  Corn  Syrup 
Cream  to  Make  Good  Color 
Serve  with  cracked  ice. 

DIRECTIONS  FOR  CLARIFYING 
COFFEE 

Egg  shells  may  be  saved  and  used  for 
clearing  coffee.  Three  egg  shells  are  suf- 
ficient to  effect  clearing  where  one  cup 
of  brown  coffee  is  used,  an  egg  broken 
and  slightly  beaten  may  be  diluted  with  a 
little  cold  water  and  mixed  with  the  cof- 
fee.   This  gives  a  particularly  rich  flavor. 

HOW  TO  MAKE  TEA 

2  Teaspoons  Tea 

2  Cups  Boiling  Water 

Scald  an  Earthen  or  China  Teapot 

Put  in  tea,  and  pour  on  boiling  water. 
Let  stand  on  back  of  range  or  in  a  warm 
place  five  minutes.  Strain  and  serve  im- 
mediately, with  or  without  sugar  and 
milk.  Avoid  second  steeping  of  leaves 
with  addition  of  a  few  fresh  ones.  If  this 
is  done,  so  large  an  amount  of  tannin  is 
extracted  that  various  ills  arc  apt  to 
follow. 


128 


BRIDE'S    COOK    BOOK 


RUSSIAN  TEA 

Follow  recipe  for  making  tea.  Russian 
Tea  may  be  served  hot  or  cold,  but  al- 
ways without  milk.  A  thin  slice  of  lemon, 
from  which  seeds  have  been  removed,  or 
a  few  drops  of  lemon  juice,  is  allowed  for 
each  cup.  Sugar  is  added  according  to 
taste.  In  Russia  a  preserved  strawberry, 
or  a  candied  cherry  to  each  cup  is  con- 
sidered an  improvement. 

DE  JOHN'S  TEA 

Follow  recipe  for  making  tea  and  serve 
hot,  allowing  three  whole  cloves  to  each 
cup.    Sugar  is  added  according  to  taste. 

WELLESLEY  TEA 

Make  same  as  Iced  Tea,  having  three 
crushed  mint  leaves  in  each  glass  into 
which  the  hot  infusion  is  strained. 

ROMAN  TEA 

Follow  tea  recipe.  Add  one  teaspoon 
rum  to  each  cup  of  tea. 

FRUIT  PUNCH 

1  Quart  Grape  Juice 

2  Cups  Yellow  Corn  Syrup 
6  Lemons 

2  Oranges 

2  Quarts  Mineral  Water 

Mix  the  grape  juice,  syrup  and  juice 
of  lemons  and  oranges.  Chill.  Just  be- 
fore serving  add  the  mineral  water  and 
thin  slices  of  orange  and  pineapple  cut 
into  dice. 


1  Cup  Rich  Milk 

1  Tablespoon  Sherry,  Brandy,  or  Whiskey 

Mix  in  the  order  given,  beating  all  the 
time.  Dust  the  top  with  grated  nutmeg 
and  serve  very  cold. 

TEMPERANCE  PUNCH 

1  Gallon  Water 
4  Cups  Yellow  Corn  Syrup 
1  Dozen  Lemons 
Vz  Dozen  Oranges 
1  Can  Pineapple 

Cut  pineapple  into  dice  and  pour 
syrup  made  from  water,  corn  syrup  and 
fruit  juice  over  it.  Fill  bowl  about  half 
full  of  cracked  ice,  and  add  punch. 


DRINKS 


SUMMER  DRINK 

1  Tea  or  Tablespoon  Fruit  Juice 
Vz  Glass  Water 
X  Tea  or  Tablespoon  Honey 
Soda,  Tartaric  Acid 

Stir  in  as  much  soda  as  will  He  on  a 
dime,  and  then  stir  in  half  as  much  tar- 
taric acid,  and  drink  at  once. 

1  Level  Teaspoon  Cream  of  Tartar 
1  Tablespoon  l-ioney 
Water 

Dissolve  the  cream  of  tartar  in  a  little 
bioiling  water,  add  the  honey,  and  fill 
up  the  glass  with  cold  water,  or  hot 
water  where  a  hot  drink  is  preferred. 
Wholesome  and  refreshing.  Especially 
good  in  case  of  a  feverish  cold. 


TEA  PUNCH 

1  Quart  Moderately  Stronp  Tea 
*4  Can  Pineapple 

1  Dozen  Lemons 

2  Sliced  Oranges 

2  Cups  Yellow  Corn  Syrup 
Water  to  Make  1  Gallon 

Mineral  Water  may  be  used  in  place 
of  part  of  the  water,  or  a  quart  of  claret 
may  be  added. 

MULLED  GRAPE  JUICE 

1  Cup  Water 

1  Quart  Unsweetened  Grape  Juice 
14  Cup  Cassia  Buds 
Vz  Cup  of  Yellow  Corn  Syrup 

Put  in  double  boiler  and  cook  one-half 
hour.    Serve  very  hot  in  bouillon  cups. 

EGGNOG 

White  of  1  Egg  Beaten  Stiff 
Yolk  of  1   Egg 
1  Tablespoon  Yellow  Corn  Syrup 


ORANGE  EGG  FLIP 

1   Egg 

1  Orange 

2  Tablespoons  Corn  Syrup 
Vz  Lemon 

•/a  Teaspoon  Salt 

Combine  the  ingredients  according  to 
the  directions  for  egg  flip,  or  heat  the 
yolk  and  the  white  separately,  folding 
the  white  into  the  other  ingredients  after 
they  have  been  mixed  thoroughly.  Serve 
the  flip  very  cold. 

EGG  FLIP 

1  Egg 

Vz  Cup  Milk 

2  Tablespoons  Corn  Syrup 
Vz  Teaspoon  Vanilla 

Salt 

Add  the  corn  syrup  to  the  ^%Zt  and 
beat  the  mixture  with  an  t%z  beater  until 
it  is  light.  Add  the  milk  and  the  flavor- 
ing. Stir  the  mixture  thoroughly,  and 
serve  it  ice  cold. 


129 


Confections 


MAPLE  CREAMS 

3  Cups  Maple  Syrup 

1  Pound  Grated   Maple  Sugar 

1  Cup  Thick,  Sweet  Cream 

Boil  the  sugar  and  cream  to  "soft  ball" 
stage;  beat  with  a  silver  fork  until  of  the 
consistency  of  very  thick  cream.  JPour 
into  greased  tins  and  when  cool,  cut  into 
squares.  A  cup  of  chopped  nuts  may  be 
added,  when  the  mixture  begins  to 
thicken. 

POPCORN 


YELLOW  JACK 

To  one  quart  of  yellow  com  syrup 
which  has  been  boiled  for  thirty  minutes 
add  one-half  teaspoon  bicarbonate  of 
soda  which  has  been  rubbed  absolutely 
smooth.  Allow  to  boil,  stirring  con- 
stantly or  it  may  burn,  until  brittle  when 
tested  in  cold  water.  Remove  from  fire 
and  add  one  tablespoon  lemon  juice. 
When  cool  enough  to  handle,  pull  until 
a  light,  bright  yellow.  Twist  two  strands 
together  and  cut  into  desired  lengths. 


A  Splendid  substitute  for  sugar  sweets.      PEANUT  HONEY  CANDY 


Pop  the  dried  corn  in  a  regular  popper 
or  a  covered  iron  frying  pan,  shaking 
vigorously  and  taking  care  not  to  let  it 
burn.  A  cup  of  dried  corn  will  nlkke 
three  quarts  when  popped.  It  is  good 
mixed  with  a  little  salt  or  melted  butter 
and  salt. 

To  make  a  sweet  of  it,  combine  with 
syrup.  Boil  together  one  cup  corn 
syrup  and  one  tablespoon  vinegar  until 
a  few  drops  harden  in  water.  Pour  over 
the  popped  corn  while  the  syrup  is  hot. 
This  amount  of  syrup  will  cover  three 
quarts  of  popped  corn.  As  soon  as  the 
mass  is  cool  enough  to  handle,  grease  the 
hands  well  and  form  into  balls. 

STUFFED  PRUNES  AND  DATES 

Delicious  confections  to  use  instead  of 
candy. 

Soak  the  prunes  overnight,  dry,  and 
stuff  with  chopped  nuts,  raisins,  or  apri- 
cots. Wash  the  dates,  dry  them,  and 
stuff  the  same  as  prunes.  These  and  the 
Parisian  Sweets  are  good  to  eat  and  good 
for  you. 

PARISIAN  SWEETS 

Another  sweet  which  is  very  good. 

Use  equal  quantities  of  figs,  dates,  and 
nuts.  The  nuts  may  be  omitted  and 
prunes  or  raisins  added.  Put  through  a 
food  chopper.  Mix  well  and  roll  in  a 
little  powdered  sugar  or  grated  cocoanut. 


1  Cup  Butter 

2  Cups  Honey 

1  Cup  Boiling  Water 
Pinch  Soda 

Boil  to  a  hard  ball,  and  pour  over  a 
layer  of  rolled  peanuts,  which  have  been 
scattered  evenly  over  the  bottom  of  a 
buttered  pan.  When  nearly  cold  mark 
off  in  long  strips  and  roll  up  tight;  then 
slice  across  with  a  sharp  knife  before  it 
gets  quite  cold. 

CHOCOLATE  CARAMELS 

2  Cups  Honey 

1  Teaspoon  Cinnamon  or  Vanilla 
Yz  Pound  Cocoa 

%  Pound  Pecan  Nuts 

2  Pounds  Sweet  Almonds 

Cut  the  nuts  fine  and  boil  them  with 
other  ingredients  until  thick  (260*  F.). 
Cool  and  roll  out.  Cut  in  squares  and 
dry  in  oven. 

FRENCH  CANDIES 

1  Cup  Water 
1  Cup  Gelatine 
4  Cups  Honey 

Melt  the  gelatine  in  the  water,  stirring 
well.  When  it  has  become  a  soft  paste, 
add  the  honey,  previously  warmed,  stir- 
ring rapidly.  Take  from  the  fire,  add  the 
desired  flavor  and  color,  mix  carefully, 
and  pour  into  a  shallow  greased  dish. 
Let  it  dry  for  a  few  days. 


130 


MEMORANDUM 


MEMORANDUM 


Del  Monte 

Conservation  Recipes 

OF  Flavor 

Published  by  permission  of 

CALIFORNIA  PACKING  CORPORATION 

Packers  of 

DEL  MONTE  FOOD  PRODUCTS 


A  COLLECTION  OF  SIMPLE  RECIPES 

AND  THRIFTY  SUGGESTIONS  SHOWING  THE 

MANY  PRACTICAL  WAYS  IN  WHICH  DEL  MONTE 

CANNED  FRUITS  AND  VEGETABLES  MAY  BE  USED  TO 

MAKE  THE  CONSERVATION  MENU  MORE  TASTY, 

MORE  HEALTHFUL  AND  MORE  GENERALLY 

SATISFYING,  AS  WELL  AS  PATRIOTIC 


By  HESTER  M.  CONKLIN  and  PAULINE  D.  PARTRIDGE 

Affiliated  with 
Del  Monte  Cookery  Service 

Checked  and  Tested  by 

MISS  EMMA  L.  LAUMEISTER 

Home  Economics  Department  of  U.  S.  Food  Administration 
San  Francisco,  California 

RECIPES    AND    SUGGESTIONS 

In  full  accord  with  the  rulings  of  the 

UNITED    STATES    FOOD    ADMINISTRATION 

At  date  of  publication 


Copyright,  1918 
CALIFORNIA  PACKING  CORPORATION 

SAN  FRANCISCO,   CALIFORNIA 


GENERAL  CONTENTS 


INTRODUCTION 

What  you  ought  to  know  about  Canned  Foods  3 A 

Measurements  and  Sizes  of  Containers  4A 

General  Directions  5A 

CONSERVATION  RECIPES  AND  SUGGESTIONS 

Apricots  6A-  8A 

Berries   „ _ 8A-  9A 

Cherries 9A-10A 

Peaches  - _ 10A-12A 

Pears  „ 12A-14A 

Pineapple  14A-15A 

Plums „ 15A-16A 

Prepared  Prunes  16A-17A 

Asparagus 18A-19A 

Green  Chile  Peppers 19A-20A 

Peas - 20A-21A 

Pimiento 21A-22A 

Pumpkin  and  Squash „ 22A-23A 

Spinach 24A-25A 

String  Beans ._ 25A-26A 

Tomatoes  and  Tomato  Sauce  » 26A-28A 

Ripe  Olives  and  Olive  Relish  28A-29A 

Raisins   „ 29A-30A 


All  the  recipes  and  suggestions  contained  herein  for  adding 
flavor  and  healthful  variety  to  the  every-day  menu  have  been 
carefully  checked  and  officially  approved  by  the  United  States 
Food  AdjYiinistration  as  being  in  full  accord  with  the  spirit  and 
text  of  its  rulings  affecting  the  conservation  of  foods,  at  date  of 
publication. 

CALIFORNIA  PACKING  CORPORATION 


The  Conservation  Foods  of  Flavor 


What  You  Ought  to  Know  About  Canned  Foods  in  General 
and  DEL  MONTE  Products  in  Particular 

|0  USE  canned  food  products  intelligently,  economically  and  to  the 
best  advantage,  every  housewife  should  know  something  of  the 
processes  involved  in  their  commercial  production.  Canning  is  the 
method  by  which  food  is  preserved.  In  its  highest  development  it 
is  the  preservation  of  food  in  as  nearly  its  natural  condition  as 
possible,  or  in  the  condition  in  which  it  is  generally  used. 

This  is  accomplished  solely  through  the  use  of  that  great 
natural  sterilizing  agent — heat — and  heat  alone.  There  are  no 
artificial  preservatives  of  any  kind  needed  or  used  in  canning  fruits 
and  vegetables.  Each  product  is  processed,  hermetically  sealed  in  cans  and  then 
heated  to  the  temperature  and  for  the  time  required  to  secure  perfect  sterilization 
for  each  individual  variety.  This  simplicity  of  method  makes  canning  at  once 
the  safest,  cheapest  and  most  successful  way  to  keep  food  in  perfect  condition 
until  it  is  needed. 

In  principle  there  is  no  real  difference  between  home  and  commercial  canning. 
But  the  large  canner  has  in  reality  many  advantages  over  the  housewife,  all  of 
which  make  for  greater  certainty  of  results  and  uniformity  of  quality.  His  first- 
hand choice  of  raw  materials,  his  equipment  for  handling  them  in  large  quantities 
by  special  machinery,  his  accurate  devices  for  grading  as  to  size  and  quality,  his 
standardized  methods  of  processing,  canning  and  sterilizing,  as  well  as  his  exact- 
ing sanitary  precautions  in  the  handling  and  packing  of  each  product,  all  give 
him  an  immeasurable  advantage  over  the  woman  in  the  kitchen. 

Quality  in  canned  foods  really  begins  with  the  production  of  the  material — in 
the  proper  selection  of  variety  and  seed  and  in  exercising  a  supervision  and 
control  over  every  stage  in  the  growth,  cultivation,  harvest  and  delivery  of  the 
fresh  fruits  and  vegetables  to  the  canning  kitchens. 

The  raw  product  must  be  of  first  class  quality  in  every  respect,  uniform  in 
size  and  development,  and  at  just  the  proper  stage  of  ripeness  or  maturity,  to 
secure  the  best  results. 

And  after  it  is  delivered,  it  must  be  carefully  graded  both  for  quality  and 
size.  In  canning  eternal  vigilance  is  the  price  of  quality,  and  only  long  experience 
equips  men  to  select  that  which  is  suitable  and  reject  that  which  is  unfit. 

Why  DEL  MONTE  Quality  is  Highest  Quality 

The  DEL  MONTE  ideal  of  quality  in  canned  foods  traces  its  origin  to  the 
early  days  of  California. 

Long  before  the  transcontinental  railway  was  built — ^when  settlers  were  still 
making  their  way  slowly  across  the  country  in  prairie  schooners  or  sailing  'round 
the  Horn— the  founders  of  the  DEL  MONTE  business  were  already  in  California, 
canning  and  preserving  the  golden  harvests  of  its  most  fertile  valleys. 

They  were  the  first  in  the  field. 

They  began  as  pioneers — in  a  new  land  and  in  a  comparatively  new  industry 
— with  very  little  capital  but  with  a  big  ideal — an  ideal,  which,  backed  by  the 
determined  spirit  of  '49,  has  revolutionized  the  canning  business  and  given  the 
whole  world  better  things  to  eat. 

That  ideal  was  to  can  the  finest  fruits  and  vegetables  grown,  and  so  to  perfect 
the  processes  of  canning  that  the  finished  product  should  retain  its  full  natural 
flavor  and  freshness. 

They  believed  that  the  way  to  secure  the  finest  fruits  and  vegetables  was  to 
locate  their  canneries  in  those  sections  where  soil  and  climate  combined  to  produce 
Nature's  best.  And  they  believed  further  that,  to  preserve  that  natural  goodness 
at  its  best,  the  ripe  fruits  should  be  "packed  where  they  ripen  the  day  they 
are  picked." 

That  was  the  principle  upon  which  the  DEL  MONTE  business  was  started 
nearly  60  years  ago.  And  that  is  the  principle  upon  which  it  has  grown  and 
developed  until  today  the  California  Packing  Corporation  is  the  largest  canner 
of  fruits  and  vegetables  in  existence  and  DEL  MONTE  Quality  is  recognized 
the  world  over  as  the  standard  of  excellence  in  foods. 

A  Far  Search  for  DEL  MONTE  Flavor 

Fine  flavor  in  fruits  and  vegetables  is  what  "good  breeding"  is  in  people. 
One  is  just  as  much  a  matter  of  careful  cultivation  as  the  other.  Both  are 
developed  only  under  the  most  favorable  environment. 

3A 


Del  Monte  Canned  Fruits  and  Vegetables 


That  explains  why  DEL  MONTE'S  89  model  canneries  are  situated  in  the 
most  favored  spots  of  Nature — each  location  selected  for  its  special  fitness  to 
produce  certain  products  of  finer  flavor  and  finer  quality  than  can  be  grown  any- 
where else. 

It  explains  further  why  the  California  Packing  Corporation  owns  and  operates 
thousands  of  acres  of  the  most  highly  developed  orchards  and  gardens  in  these 
favored  sections — ^why  the  specialists  who  prepare  DEL  MONTE  Products  have 
spent  their  lives  in  improving  old  varieties  and  propagating  new  ones  to  perfect 
DEL  MONTE  Quality — why,  in  short,  they  devote  their  most  vigilant  attention 
to  every  stage  in  the  growth,  harvest  and  preparation  of  DEL  MONTE  Products, 
from  the  planting  of  the  seed  until  the  perfectly  flavored  fruits  and  vegetables 
are  ready  to  be  served  on  your  table. 

Please  do  not  confuse  the  delicious  flavor  of  DEL  MONTE  California  Canned 
Fruits  with  some  varieties  of  fresh  California  fruit,  which  are  necessarily  picked 
green  and  allowed  to  ripen  on  their  long  journey  to  market.  For  DEL  MONTE 
Fruits  are  always  matured  and  sun-ripened  on  the  tree.  And  they  retain  all  the 
fine  flavor  and  delicate  bouquet  that  kindest  Nature  can  impart,  because  they 
are  "packed  where  they  ripen  the  day  they  are  picked." 

That  is  why  you  will  find  DEL  MONTE  model  kitchens  in  the  richest  pine- 
apple-growing sections  of  far-off  Hawaii — in  the  fertile  California  delta  lands  of 
the  Sacramento  river  where  grows  the  world's  finest  asparagus — in  the  finest 
peach  orchards  of  the  San  Joaquin  valley — among  the  famous  apricot  and  prune 
orchards  of  the  Santa  Clara  valley — in  the  raisin  vineyards  of  Fresno — in  Alaska, 
from  whose  cold,  northern  waters  the  choicest  salmon  are  caught — as  well  as  in 
all  the  other  widely  scattered  locations  where  each  particular  variety  develops 
its  finest  flavor  and  form. 

And  it  is  the  same  with  DEL  MONTE  pears,  plums,  berries,  cherries,  grapes, 
beans,  peas,  tomatoes  and  all  the  other  delicious  varieties  included  in  the  DEL 
MONTE  line.  All  are  grown  where  they  attain  their  finest  flavors.  In  each  is 
that  delicious  flavor  preserved  intact. 

The  DEL  MONTE  Label  Your  Guarantee  of  Quality 

It  is  this  strict  adherence  to  an  ideal  established  years  ago,  this  painstaking 
attention  to  every  detail  in  the  preparation  of  the  long  line  of  DEL  MONTE 
Products,  that  make  the  red  DEL  MONTE  shield  on  the  green  can  your  absolute 
guarantee  of  finest  quality  in  canned  fruits,  vegetables  and  other  food  products. 

That  is  why  America's  millions  of  discriminating  women  are  careful  to 
specify  DEL  MONTE  when  they  order  canned  foods  from  their  grocers,  and  why 
so  many  grocers  take  pains  to  recommend  DEL  MONTE  to  their  customers 
who  want  the  best. 

Recognition 

In  competition  with  leading  brands  from  all  parts  of  the  world,  DEL  MONTE 
Products  have  received  highest  awards  and  diplomas  at  the  world's  greatest  ex- 
positions, both  at  home  and  abroad,  including  the  following:  1904  at  the  Louisiana 
Purchase  Exposition,  St.  Louis,  Missouri;  1906  at  the  Exposition  Internationale 
d'Hygiene,  Paris,  France;  1909,  Golden  West  Exposition,  Earl's  Court,  London, 
England;  1911,  Esposizione  Internazionale  della  Industrie  e  del  Lavaro,  Turin, 
Italy;  1915,  Panama  California  Exposition,  San  Diego,  California;  and  1915, 
Panama-Pacific  International  Exposition,  San  Francisco,  California. 

Measurements  and  Sizes  of  Containers 

'^^^^f^^:^!:(^=^^|EASUREMENTS  and  quantities  of  fruits  and  vegetables  have 
been  specified  herein  as  1  cup,  V2  cup,  etc.,  rather  than  1  can, 
V2  can,  etc.  It  might  be  well  to  say,  however,  that  in  preparing 
these  recipes  the  generally  recognized  standard  can  of  each 
particular  variety  has  been  used. 

In  most  fruits,  the  No.  2^/^  can  is  the  customary  size  found 
on  the  grocers'  shelves;  likewise,  for  such  vegetables  as  toma- 
toes, pumpkins,  etc.  Such  varieties  as  string  beans,  peas,  com, 
etc.,  are  ordinarily  and  commonly  sold  in  what  is  known  as  the 

No.  2  can.    With  proper  judgment  there  should  be  no  difficulty  in  preparing  these 

recipes  regardless  of  the  size  of  can  used  if  instructions  are  followed  as  to  the 

measurements  specified  in  the  recipes. 

A  word  or  two  on  the  size  of  containers,  however,  may  be  of  assistance  to 

the  housewife  in  purchasing  canned  products  intelligently. 

The  most  important  containers  in  which  DEL  MONTE  Canned  Fruits  are 

packed  are  No.  2^,  No.  2  and  No.  1  Tall  size  cans. 

4A 


The  Conservation  Foods  of  Flavor 


'^eliontel 


Wi-0»cLmspt*ci| 


No,  2^4 


No.  2 


No.  1  Tall 


The  fruit  in  such  varieties  as  Apricots,  Peaches,  Pears  and  Plums  is  graded 
for  size,  the  large  fruit  being  packed  in  No.  2%  cans,  medium  size  fruit  in  No.  2, 
and  fruit  a  trifle  smaller  in  No.  1  Tall.  This  grading  for  size  does  not  affect  the 
quality  in  the  slightest  degree,  for,  as  a  matter  of  fact,  the  smaller  and  medium 
sized  fruit,  when  selected  for  quality  and  fully  tree-ripened,  as  DEL  MONTE  is 
packed,  is  just  as  delicious  as  the  larger  size  fruit  which  goes  into  No.  2^/^  cans. 

The  sizes  of  cans  most  customary  in  packing  vegetables  are  the  No.  2^^  and 
the  No.  2  round  cans.  Asparagus  is  largely  packed  in  square  cans,  the  long  spears 
in  No.  2^/^  and  the  short  spears  or  tips  in  the  No.  1  can.  There  are  various  i&tyles 
of  smaller  containers  used  for  such  varieties  as  Tomato  Sauce,  Green  Chile 
Peppers,  Pimientos,  etc.,  which  the  consumer  soon  becomes  acquainted  with  and 
accustomed  to,  when  purchasing  such  commodities. 

The  net  contents  will  always  be  found  specified  on  the  labels.  There  is  some 
variation,  according  to  the  variety  of  the  product,  but  generally  speaking  the 
No.  2^/^  round  can,  shown  above,  will  contain  from  27  to  30  ounces  net;  the  No.  2, 
from  18  to  20  ounces  and  the  No.  1  Tall  about  15  ounces. 

General  Directions 

Level  measurements  should  be  used  in  all  the  recipes  contained  herein.  Each 
recipe  is  large  enough  to  serve  six  moderate-sized  portions. 

The  sirup  from  DEL  MONTE  Canned  Fruits  may  be  used  as  sauce  for 
puddings,  fritters  and  pancakes;  it  is  delicious  in  fruit  punches  and  lemonade; 
it  may  be  substituted  for  the  liquid  in  frostings  and  icings  and  will  conserve  a 
portion  of  the  sugar;  it  may  be  frozen  for  a  sherbet,  or  heated  and  poured  over 
ice  cream  for  additional  flavor.  It  may  also  be  used  in  place  of  vinegar  in 
French  salad  dressing  to  be  served  on  a  fruit  salad. 

The  liquid  from  DEL  MONTE  Canned  Vegetables  should  never  be  thrown 
away.  It  may  be  used  as  the  basis  for  soups,  as  the  liquid  in  cream  or  white 
sauce,  and  it  will  give  additional  flavor  to  all  meat  and  vegetable  stews. 

As  this  liquid  is  rich  in  mineral  salts  it  should  always  be  utilized.  By  its 
use  with  the  vegetables  or  in  one  of  the  ways  mentioned  above  the  full  food  value 
of  the  vegetable  is  retained. 

All  bread  crusts  and  stale  pieces  of  bread  should  be  saved,  dried,  and  put 
through  the  meat  chopper  to  make  crumbs. 

Stiffly  beaten  egg  whites  should  be  combined  with  other  ingredients  by  fold- 
ing in  with  a  cutting  motion  and  not  a  stirring  motion.  The  air  which  has  been 
beaten  into  the  egg  white  is  thus  prevented  from  escaping. 

Gelatin  should  be  softened  in  a  small  amount  of  cold  water  before  it  is 
dissolved  in  boiling  water.  Use  in  the  proportion  of  V2  cup  of  cold  water  for  1 
envelope  of  gelatin. 

White  sauce  or  cream  sauce  should  be  smooth  and  creamy  and  free  from 
lumps.  To  prepare  it  so  that  it  meets  all  these  requirements  the  following  method 
has  been  found  to  be  uniformly  successful: 

Melt  the  fat,  or  heat  it,  if  a  liquid  fat  is  used.  Remove  from  the  fire  and 
add  the  dry  ingredients  which  consist  of  cornstarch  or  Victory  flour,  or  any  of 
the  substitute  flours,  and  the  seasonings.  When  these  are  thoroughly  mixed  with 
the  fat,  add  the  cold  liquid  which  may  be  milk  or  stock  or  water  or  a  combination 
of  two  or  of  the  three.  Return  to  the  fire  and  stir  constantly  until  the  boiling 
point  is  reached.  Then  if  it  is  not  to  be  used  at  once  put  in  a  double. boiler  to 
keep  hot  until  ready  to  serve.  The  following  proportions  may  be  used  for  the 
two  grades  of  sauce: 

5A 


Del  Monte  Canned  Fruits  and  Vegetables 


Thin  White  Sauce  (1  Cup) 

Vz  tablespoon  of  fat 

1  tablespoon  of  Victory  flour  or  cornstarch 
%  teaspoon  of  salt 
%  teaspoon  of  pepper 

1  cup  of  liquid 

Thick  White  Sauce  (1  Cup) 

1  tablespoon  of  fat 

2  tablespoons  of  Victory  flour  or  cornstarch 
%  teaspoon  of  salt 

y&  teaspoon  of  pepper 
1  cup  of  liquid 

Mayonnaise  Salad  Dressing 

Beat  an  ^^^  yolk  until  it  is  light,  add  1  tablespoon  of  lemon  juice  or  vinegar, 
%  teaspoon  each  of  salt,  mustard  and  paprika.  Measure  %  cup  of  olive  or  salad 
oil  and  add  a  tablespoon  at  a  time,  beating  constantly  with  a  Dover  ^^^  beater. 
To  increase  the  quantity  a  stiffly  beaten  ^^^  white  may  be  folded  into  the  dressing 
just  before  it  is  served. 

Any  salad  recipe  calling  for  mayonnaise  may  be  served  with  cooked  salad 
dressing  instead,  if  desired. 

Tartar  Sauce 

Add  1  tablespoon  each  of  chopped  pimiento,  chopped  sweet  pickle  and  chili 
Sauce  or  catsup  to  mayonnaise. 

French  Dressing 

Measure  2  tablespoons  of  powdered  sugar  or  com  sirup,  ^/4  teaspoon  of  salt 
and  ^  teaspoon  of  paprika  into  a  bowl.  Add  2  tablespoons  of  vinegar  and  stir  or 
beat  until  thoroughly  mixed.  Then  add  4  tablespoons  of  olive  or  salad  oil  and, 
if  desired,  1  tablespoon  of  Worcestershire  sauce.  Mix  thoroughly  by  stirring  or 
beating.    French  dressing  should  always  be  prepared  just  before  it  is  served. 

Cheese  Dressing 
Add  2  tablespoons  of  Roquefort,  or  grated  dairy  cheese,  to  French  dressing. 

DEL  MONTE  Canned  Apricqts 

The  apricot  is  said  to  have  originated  in  Armenia.  Today  it  is  grown  to  a 
greater  extent  in  California  than  anywhere  else  in  the  world,  but  even  here  only 
certain  favored  districts  produce  apricots  of  the  high  quality  packed  under  the 
DEL  MONTE  Brand.  DEL  MONTE  Apricots  are  the  choicest  fruit  of  Cali- 
fornia's finest  orchards  brought  to  you  with  all  their  exquisite  tree-ripened  flavor. 
Packed  in  three  sizes  of  tins.  No.  1  tall.  No.  2  and  No.  2%.  Size  of  can  referred 
to  in  the  following  recipes  is  the  No.  IV2.. 

Apricot  Suggestions  and  Recipes 

Serve  DEL  MONTE  Canned  Apricots  as  a  breakfast  fruit  with  bacon 
and  eggs. 

To  extend  the  mayonnaise  for  lettuce  sandwiches,  add  apricots  pressed 
through  a  strainer. 

Serve  apricots,  sliced,  on  buckwheat  cakes  to  conserve  sugar  and  add  health 
to  the  winter  menu. 

Get  the  old  people  in  the  family  into  the  habit  of  eating  a  dish  of  apricots 
for  breakfast  to  keep  their  digestive  tracts  in  good  order. 

Try  apricots  and  sliced  pimientos  on  lettuce  with  French  dressing  for  a  fruit 
salad. 

Serve  apricots  with  the  luncheon  souffle  in  place  of  salad.  The  nutritive 
value  is  almost  as  great  and  they  combine  equally  well  with  meat  or  cheese. 

Stir  2  tablespoons  of  pulp  from  canned  apricots  into  a  glass  of  milk  for  a 
nourishing  and  sustaining  drink. 

Pulp  from  canned  apricots  added  to  a  baked  or  steamed  custard  will  make  it 
more  nourishing  for  the  children. 

Press  apricots  through  a  strainer  and  freeze  for  an  easy  hot  weather  dessert. 

Freeze  the  junket  and  serve  with  apricots. 

Apricot  jelly  made  with  the  sirup  from  canned  apricots  and  gelatin  with  no 
additional  sweetening,  served  on  lettuce  with  mayonnaise,  makes  an  attractive 
and  delicious  salad. 

Serve  breakfast  sausages  on  halves  of  apricots.  They  add  a  distinctive  flavor 
to  the  sausages,  and  are  surprisingly  good. 

A  few  apricots  cut  in  pieces  and  added  to  the  stuffing  for  fowls  give  an 
unusual  and  delicious  flavor. 

6A 


The  Conservation  Foods  of  Flavor 


Becausa  of  their  tart  flavor,  apricots  may  be  served  with  game  in  place  of 
a  jelly  or  sauce. 

Try  the  pulp  from  canned  apricots  in  place  of  apple  sauce  in  your  next 
conservation  cake. 

Mix  equal  parts  of  catsup  and  pulp  from  canned  apricots  for  sauce  for  a 
fish  cocktail. 

Slice  some  apricots  into  the  next  aspic  with  the  meat.  They  will  impart  a 
delicate  tart  taste. 

Put  pulp  from  canned  apricots  in  your  rolled  pancakes  and  serve  with  hot 
sirup  from  the  apricots  instead  of  sugar. 

Baste  baked  bananas  with  the  sirup  from  canned  apricots  for  added  flavor 
and  to  conserve  sugar. 

Delicious  and  nourishing  sandwiches  may  be  made  by  spreading  brown  bread 
with  cottage  or  cream  cheese  to  which  enough  pulp  from  canned  apricots  has  been 
added  to  make  it  spread  easily. 

As  a  filling  for  tarts,  use  equal  parts  of  chopped  apricots  and  chopped 
raisins. 

With  chicken  or  rabbit,  apricots  may  be  served  instead  of  jelly.  Or,  add  V2 
cup  of  finely  chopped  walnuts  to  a  dish  of  pulp  from  canned  apricots  to  make 
a  conserve. 

Stew  the  juice  and  grated  rind  of  an  orange,  a  little  vinegar,  spices,  and  a 
few  apricots,  to  make  a  delicious  relish  for  serving  with  fish. 

BAKED  APRICOT  PUDDING — Mix  %  cup  (%  can)  of  DEL  MONTE 
Canned  Apricots,  sliced,  with  twice  as  much  soft  crumbs.  Pour  into  a  greased 
baking  dish,  sprinkle  with  brown  sugar,  dot  with  butter  substitute,  pour  over  ^ 
cup  of  sirup  from  the  apricots  and  %  cup  of  boiling  water,  bake  35  minutes,  and 
serve  plain  or  with  hot  sirup  from  the  apricots. 

APRICOT  BREAD  PUDDING— Soak  1^  cups  of  stale  bread  crumbs  and  % 
cup  of  coconut  in  1^4  cups  of  hot  milk.  Add  V2  teaspoon  of  salt,  2  tablespoons  of 
sugar  or  com  sirup,  and  1  beaten  egg.  Put  a  half  of  a  DEL  MONTE  Canned 
Apricot  in  each  of  6  individual  molds,  fill  with  pudding  mixture,  and  steam  until 
firm.     Serve  with  hot  sirup  from  the  apricots. 

APRICOT  INDIAN  PUDDING— Cook  ^  cup  of  corn  meal  and  2  cups  of  milk 
in  a  double  boiler  20  minutes,  add  V2  teaspoon  each  of  salt  and  ginger,  and  2 
tablespoons  of  molasses.  Pour  into  a  greased  pudding  dish,  put  into  a  slow  oven, 
and  after  20  minutes  of  baking  add  %  cup  (%  can)  of  DEL  MONTE  Canned 
Apricots  cut  in  pieces,  and  bake  45  minutes  longer. 

APRICOT  CHARLOTTE  RUSSE— Arrange  circles  of  stale  cake  in  a  greased 
baking  dish.  Mix  1  well  beaten  egg  white  with  1  tablespoon  of  sugar  or  com 
sirup  and  V2  cup  of  DEL  MONTE  Canned  Apricots  pressed  through  a  strainer. 
Heap  egg  mixture  on  circles  of  cake,  sprinkle  with  coconut,  and  bake  in  a  slow 
oven  until  a  delicate  brown.  Serve  with  a  custard  sauce  made  from  the  egg  yolk 
and  1  cup  of  sirup  from  the  apricots. 

APRICOT  CEREAL  PUDDING— Make  1%  cups  of  mush  of  hominy  grits, 
add  %  cup  (Vs  can)  of  DEL  MONTE  Canned  Apricots,  V2  teaspoon  each  of  salt 
and  cinnamon,  1  egg,  and  V2  cup  of  sirup  from  the  apricots.  Pour  into  a  greased 
pudding  dish  and  bake  in  a  slow  oven  30  minutes. 

APRICOT  CUSTARD— Make  a  custard  using  2  egg  yolks,  2  cups  of  milk  and 
^  teaspoon  each  of  salt  and  nutmeg.  Cool  and  add  %  cup  (%  can)  of  DEL 
MONTE  Canned  Apricots  pressed  through  a  strainer.  Pour  into  a  serving  dish 
and  cover  with  a  meringue  of  2  stiffly  beaten  egg  whites  and  2  tablespoons  of 
sirup  from  the  apricots. 

APRICOT  WHIP— Drain  1  cup  of  DEL  MONTE  Canned  Apricots  and  press 
through  a  strainer,  fold  in  2  stiffly  beaten  egg  whites,  pour  into  a  serving  dish, 
and  chill.  Serve  with  a  custard  sauce  made  from  the  egg  yolks,  %  cup  of  milk, 
and  %  cup  of  sirup  from  the  apricots. 

FROZEN  APRICOTS— Rub  %  cup  (Vs  can)  of  DEL  MONTE  Canned 
Apricots  through  the  strainer.  Cook  1  cup  of  sirup  from  the  apricots,  l^/^  cups 
of  water,  and  V2  cup  of  sugar  or  corn  sirup  5  minutes.    Add  apricots  and  freeze. 

APRICOT  COUPE— Cut  %  cup  (Vs  can)  of  DEL  MONTE  Canned  Apricots 
in  small  pieces,  boil  down  the  sirup  from  1  can  pf  apricots  until  there  is  but  % 
cup,  add,  and  chill.    After  filling  sherbet  glasses  with  vanilla  ice  cream  pour  over, 
apricot  mixture. 

CEREAL  CHOPS — Make  a  stiff  mush  out  of  IV2  cups  of  boiling,  salted  water 
and  %  cup  of  oatmeal.  Pour  into  a  wet  loaf  pan  and  cool.  Cut  in  thick  slices, 
roll  in  crumbs,  and  brown  in  a  frying  pan.     Arrange  on  a  hot  platter,  surround 

7A 


Del  Monte  Canned  Fruits  and  Vegetables 


with  DEL  MONTE   Canned  Apricots,  and  serve  with  the  hot  sirup  from  the 
canned  apricots. 

APRICOTS  WITH  SCRAMBLED  EGGS— Beat  5  eggs  slightly,  add  Va  cup 
of  the  sirup  from  DEL  MONTE  Canned  Apricots,  1  teaspoon  of  salt,  and  %  tea- 
spoon of  pepper,  and  pour  into  a  hot  frying  pan  in  which  1  tablespoon  of  fat  has 
been  melted.  Cook  over  low  fire,  stirring  constantly  until  mixture  is  creamy. 
Pour  over  toast  and  put  a  half  apricot  on  each  serving. 

DEL  MONTE  Canned  Berries 

Strawberries  -  Blackberries  -  Loganberries 

From  the  vine  to  the  can  in  the  shortest  possible  time  is  our  invariable 
policy  in  packing  DEL  MONTE  Berries.  Only  those  varieties  best  adapted  to 
canning  are  used.  All  are  hand-picked  and  graded,  and  packed  at  the  height  of 
the  season,  when  size  and  flavor  have  reached  their  maximum.  We  are  the 
original  packers  of  loganberries,  which  have  come  to  be  so  highly  appreciated 
by  discriminating  buyers.  DEL  MONTE  Berries  are  sold  in  No.  1  tall  and  No. 
2  cans.    The  No.  2  size  is  referred  to  in  the  recipes  which  follow. 

Berry  Suggestions  and  Recipes 

Mash  a  few  DEL  MONTE  Canned  Strawberries,  mix  with  a  mild  cream 
cheese  and  a  little  mayonnaise,  and  use  for  a  sandwich  filling. 

Strawberries  may  be  frozen  just  as  they  come  from  the  can  with  the  addition 
of  the  juice  of  1  lemon,  for  a  delicious  and  easy  dessert. 

Serve  the  blanc  mange  with  strawberries  over  it  in  place  of  pudding*  sauce 
or  sugar  and  cream. 

Canned  strawberries,  when  used  for  a  shortcake,  turn  winter  into  summer. 

Make  the  breakfast  food  the  day  before,  and  let  it  stand  in  molds  over  night. 
Serve  with  strawberries  instead  of  cream  and  sugar. 

Conservation  muffins  may  take  the  place  of  shortcake  when  served  with  straw- 
berries over  them. 

Canned  strawberries  poured  over  any  frozen  fruit  make  a  delicious  addition. 

Transform  any  humble  everyday  pudding,  hot  or  cold,  by  serving  with  straw- 
berries. 

The  sirup  from  canned  strawberries  from  which  the  fruit  has  been  used, 
makes  a  splendid  addition  to  lemonade. 

The  sirup  from  canned  blackberries,  lemon  juice,  and  ice  water  make  a  re- 
freshing temperance  punch  for  hot  summer  days. 

For  a  simple  Charlotte  Russe,  place  slices  of  stale  cake  around  the  edge  of  a 
serving  dish,  pile  blackberries  in  the  center,  and  heap  whipped  cream  over  the  top. 

Add  1  cup  of  blackberries,  drained,  to  aijy  recipe  for  cottage  pudding,  and 
serve  with  the  sirup  from  the  blackberries  as  a  pudding  sauce. 

Serve  blackberries,  hot,  on  waffles,  for  a  delicious  luncheon  dish. 

Use  equal  parts  of  sirup  from  canned  blackberries  and  com  sirup  in  place  of 
sugar  in  boiled  frosting. 

Use  canned  blackberries  for  a  delicious  combination  with  banana  ice  cream. 

Fill  a  sherbet  glass  %  full  of  orange  or  lemon  jelly.  Put  canned  blackberries 
over  this  for  a  surprisingly  good  dessert. 

Blackberries,  heated,  make  a  splendid  sauce  for  old  fashioned  Indian  pudding. 

Use  blackberries  for  conservation  tarts.  They  tempt  the  boy  from  six  to 
sixty. 

Try  sirup  from  canned  loganberries  in  cheese  salad  dressing  in  place  of 
vinegar. 

Equal  parts  of  sirup  from  canned  loganberries  and  corn  sirup,  thickened  with 
cornstarch,  make  a  good  hot  pudding  sauce. 

Add  1  cup  of  loganberries  to  your  favorite  muffin  recipe  for  flavor  and  variety. 

Cut  hot  com  bread  in  squares  and  serve  with  loganberries  for  a  nursery 
dessert. 

Serve  conservation  steamed  dumplings  with  loganberries  for  a  welcome 
winter  dessert. 

Spread  wafers  with  cream  cheese  and  drop  a  few  loganberries  on  top,  to 
serve  with  afternoon  tea. 

Loganberries  and  puffed  rice  make  a  splendid  breakfast  dish  or  a  simple  and 
pleasing  dessert  for  the  children. 

STRAWBERRY  COMPOTE— Cook  1  cup  each  of  sirup  from  DEL  MONTE 
Canned  Strawberries  and  com  sirup  until  it  spins  a  thread,  add  the  juice  of  1 
lemon  and  V2  cup  (Vs  can)  of  the  berries,  drained.  Heap  2  cups  of  boiled  rice 
in  the  center  of  a  serving  dish  and  pour  strawberry  mixture  over  it. 

8A 


The  Conservation  Foods  of  Flavor 


STRAWBERRY  PUDDING— Mix  6  tablespoons  of  cornstarch  with  1/2  cup  of 
sirup  from  DEL  MONTE  Canned  Strawberries  and  2  tablespoons  of  corn  sirup. 
Add  to  2  cups  of  hot  water  and  cook  in  the  double  boiler  until  clear.  Add  the 
juice  of  1  lemon  and  pour  into  individual  wet  molds.  When  firm  serve  with  as 
many  of  the  berries  as  desired. 

FROZEN  STRAWBERRIES— Mix  1  can  of  DEL  MONTE  Canned  Straw- 
berries, V4,  cup  of  com  sirup,  the  juice  of  1  lemon,  and  freeze. 

CREME  A  LA  PRAISE— Dissolve  2  tablespoons  of  softened  gelatin  in  V2  cup 
each  of  boiling  water  and  boiling  sirup  from  DEL  MONTE  Canned  Strawberries. 
Set  aside  until  slightly  thickened.  Add  1  unbeaten  egg  white  to  1  cup  of  thin 
cream  and  beat  until  thick.  Fold  into  the  thickened  strawberry  mixture,  add  % 
cup  {V2  can)  of  the  berries,  drained,  pour  into  a  serving  dish  and  chill. 

STEAMED  BLACKBERRY  PUDDING— Mix  11/2  cups  of  crumbs,  2  teaspoons 
of  baking  powder,  V2  teaspoon  each  of  salt  and  cinnamon;  %  cup  {V2  can)  of 
DEL  MONTE  Canned  Blackberries,  drained,  V2  cup  of  the  sirup,  and  1  well  beaten 
egg.  Pour  into  a  greased  mold  and  steam  for  2  hours.  Serve  with  the  remaining 
sirup  heated. 

BLACKBERRY  BLANC  MANGE— Heat  1  cup  of  sirup  from  a  can  of  DEL 
MONTE  Canned  Blackberries  and  %  cup  of  water.  Moisten  5  tablespoons  of 
cornstarch  with  V2  cup  of  cold  water,  add  to  the  heated  mixture  and  cook  in  the 
double  boiler  until  clear  and  transparent.  Pour  into  serving  dish  and  serve  with 
cream  or  milk. 

BLACKBERRY  FROTH— Boil  %  cup  {V2  can)  of  DEL  MONTE  Canned 
Blackberries,  drained,  V2  cup  of  sirup,  and  1  cup  of  hot  water  for  5  minutes. 
Rub  through  a  strainer  onto  1  tablespoon  of  softened  gelatin,  stir  over  hot  water 
until  gelatin  dissolves  and  set  aside  until  slightly  thickened.  Beat  until  foamy 
and  fold  in  1  stiffly  beaten  egg  white  and  pour  into  serving  dish.  When  firm 
serve  with  a  custard  sauce  made  from  the  egg  yolk,  1  tablespoon  of  com  sirup, 
%  cup  of  milk,  and  ^  teaspoon  of  vanilla. 

LOGANBERRY  TAPIOCA— Bring  to  the  boiling  point  %  cup  each  of  wat^ 
and  sirup  from  DEL  MONTE  Canned  Loganberries  with  %  cup  each  of  com  sirup 
and  minute  tapioca,  cook  in  double  boiler  until  clear  and  transparent.  Arrange 
%  cup  (V2  can)  of  the  berries  in  a  serving  dish,  pour  the  tapioca  over  it  and  chill. 

ENGLISH  LOGANBERRY  PUDDING— Spread  6  slices  of  stale  bread  with 
butter  or  butter  substitute,  place  one-half  in  the  bottom  of  a  well  greased  mold, 
put  %  cup  {V2  can)  of 'DEL  MONTE  Canned  Loganberries  in  a  layer  over  this 
and  place  the  remainder  of  bread  on  top.  Pour  1  cup  of  the  sirup  over  all,  place 
a  weight  on  top  and  stand  in  a  cold  place  for  12  hours.  Turn  out  in  a  mold  and 
serve  with  cream  if  desired. 

LOGANBERRIES  WITH  RICE— Boil  y2,cup  of  rice,  1  cup  of  boiling  water, 
and  ^  teaspoon  of  salt  for  10  minutes.  Add  1  cup  of  sirup  from  DEL  MONTE 
Canned  Loganberries,  and  V2  cup  of  drained  berries.  Cook  in  double  boiler  until 
rice  is  tender.  Fold  in  1  stiffly  beaten  egg  white,  chill,  and  serve  with  a  custard 
sauce. 

DEL  MONTE  Canned  Cherries 

Locations  for  growing  cherries  must  be  selected  with  great  care,  as  the  fruit 
is  easily  affected  by  climatic  conditions.  The  superior  flavor  of  DEL  MONTE 
Cherries  is  due  to  the  care  exercised  in  their  growth  and  preparation.  There  are 
three  varieties  of  DEL  MONTE  Cherries — Royal  Anne,  Black  Tartarian  and  the 
White  variety,  the  first  being  the  most  popular  because  of  its  characteristic  flavor 
and  small  pit.  All  our  cherries  are  packed  unpitted,  as  the  retention  of  the  pit 
gives  that  distinctive  flavor  which  everybody  likes.  DEL  MONTE  Cherries  are 
put  out  in  three  sizes  of  tins — No.  1  tall.  No.  2  and  No.  2^^.  The  No.  2y2  is  re- 
ferred to  in  the  recipes  following. 

Cherry  Suggestions  and  Recipes 

Try  grapefruit  and  cherries  for  a  light  luncheon  salad,  with  French  dressing. 
This  is  equally  good  after  a  hearty  meat  course  at  dinner. 

Cherries  may  also  be  used  in  potato  salad  and  served  with  a  boiled  dressing. 

Bananas  baked  with  canned  cherries  for  20  minutes  and  basted  with  their 
sirup,  make  a  delicious  and  unusual  dish.  .  i 

Add  a  cup  of  stoned  cherries  to  the  custard  pudding  and  freezfe,  for  an  inex- 
pensive summer  dessert. 

Add  a  few  cherries,  stoned  and  cut  in  pieces,  to  any  fruit  or  meat  jelly  to 
make  it  more  delicious. 

Use  cherries  in  the  sardine  salad  for  an  attractive  addition. 

Cherries,  stoned,  are  delicious  in  a  rolled  sweet  omelet. 

9A 


Del  Monte  Canned  Fruits  and  Vegetables 


Try  baked  cherries  and  spaghetti  for  a  good  conservation  pudding  using 
cherry  sirup  for  moistening  and  spices  for  seasoning. 

Cherries,  stoned  and  chopped,  and  added  to  peanut  butter  sandwiches  are 
delicious. 

Use  cherries  instead  of  apples  in  the  baked  tapioca  pudding  for  a  pleasant 
change. 

Cherries,  stoned  and  chopped,  and  added  to  cream  cheese  and  chopped  nuts, 
make  a  sandwich  filling  which  every  one  will  like. 

Canned  cherries  to  which  a  little  lemon  juice  has  been  added,  thickened  with 
cornstarch,  make  a  splendid  pie  filling. 

Cherries  and  celery,  chopped  fine  and  mixed  with  mayonnaise,  make  a  good 
sandwich  filling. 

CHERRY  COCONUT  SPONGE— Dissolve  1  envelope  of  softened  gelatin  in 
%  cup  of  boiling  sirup  from  DEL  MONTE  Canned  Cherries,  add  2  tablespoons  of 
com  sirup,  ^  teaspoon  of  salt,  grated  rind  from  V2  lemon,  and  juice  from  1  lemon. 
Set  aside  until  slightly  thickened,  fold  in  2  stiffly  beaten  egg  whites,  add  1  cup  of 
the  cherries,  pitted,  and  pour  into  a  wet  mold,  sprinkle  with  coconut  and  serve 
with  a  soft  custard  made  from  the  2  egg  yolks,  2  tablespoons  of  com  simp,  and 
1  cup  of  milk. 

CHERRY  AND  PECAN  SALAD— Remove  the  pits  from  1^  cups  of  DEL 
MONTE  Canned  Cherries  and  refill  the  centers  with  pecan  or  other  nut  meats. 
(This  will  take  %  cup.)     Mix  with  mayonnaise  and  serve  on  lettuce. 

STEAMED  CHERRY  PUDDING— Mix  1  cup  of  fine,  dry  crumbs  with  1  cup 
of  rolled  oats,  add  2  teaspoons  of  baking  powder  and  1  teaspoon  of  cornstarch, 
and  mix  thoroughly.  Beat  1  egg,  add  1  cup  of  sirup  from  DEL  MONTE  Canned 
Cherries,  and  the  grated  rind  and  juice  from  V2  a  lemon  and  mix  with  the  dry 
ingredients.  Add  1  cup  of  the  cherries,  pitted,  and  1  tablespoon  of  cooking  oil  or 
melted  fat.  Pack  in  a  greased  mold  and  steam  for  2  hours.  Serve  with  Cherry 
Pudding-sauce. 

CHERRY  SHERBET— Add  the  juice  of  1  orange  to  the  sirup  from  1  can  of 
DEL  MONTE  Canned  Cherries,  freeze,  and  when  almost  done  add  1  stiffly  beaten 
egg  white  and  1  cup  of  the  cherries,  pitted.    Pack  until  hard. 

JELLIED  CHERRIES  WITH  ORANGES— Dissolve  1  envelope  of  softened 
gelatin  in  1  cup  of  boiling  sirup  from  DEL  MONTE  Canned  Cherries  and  add  V2 
cup  of  boiling  water,  V4,  cup  of  com  sirup,  and  the  juice  of  V2  a  lemon.  Arrange 
1  cup  of  the  cherries,  pitted,  and  3  sliced  oranges  in  a  serving  dish,  pour  in  the 
gelatin  mixture,  and  set  aside  until  firm. 

PICKLED  CHERRIES — Bring  to  the  boiling  point  V2  cup  each  of  simp  from 
DEL  MONTE  Canned  Cherries,  vinegar  and  brown  sugar  or  corn  sirup.  Add  1 
cup  of  the  Cherries  and  2  tablespoons  each  of  stick  cinnamon  and  whole  cloves 
tied  in  a  piece  of  cheese  cloth.    Boil  slowly  for  20  minutes. 

CHERRY  FRITTERS— Make  a  stiff  com  meal  mush  by  adding  V2  cup  of 
white  or  yellow  corn  meal  to  1  cup  of  boiling  salted  water,  and  1  cup  of  simp 
from  DEL  MONTE  Canned  Cherries.  Boil  for  5  minutes  and  cook  in  a  double 
boiler  1  hour.  Add  1  cup  of  the  cherries,  pitted,  and  pour  into  a  wet  loaf  pan. 
When  cold  and  firm  cut  in  slices,  roll  in  fine  crumbs  and  brown  in  fat  in  a  hot 
frying  pan.     Serve  with  Cherry  Pudding-sauce. 

CHERRY  PUDDING-SAUCE— Bring  V2  cup  each  of  sirup  from  DEL  MONTE 
Canned  Cherries  and  brown  sugar  or  com  sirup  to  the  boiling  point.  Add  1  table- 
spoon of  cornstarch  moistened  with  3  tablespoons  of  cold  water.  Boil  for  5 
minutes,  add  the  juice  of  1  orange  and  serve. 

DEL  MONTE  Canned  Peaches 

There  are  a  great  many  varieties  of  peaches  grown  in  California  but  only 
a  few  are  suitable  for  canning.  Under  the  DEL  MONTE  Brand  we  pack  the 
three  varieties  which  nearly  sixty  years'  experience  has  shown  us  to  be  the  best — 
Yellow  Clings,  Yellow  Frees  and  White  Clings.  All  are  grown  in  the  most 
favored  peach  districts  of  California,  and  "Packed  where  they  ripen  the  day  they 
are  picked."  No  words  can  describe  the  delicious  flavor  of  DEL  MONTE  Peaches 
— the  most  popular  fruit  canned.  Packed  in  halves  and  sliced  in  No.  1  tall,  No.  2 
and  No.  2^/2  cans.    Cans  mentioned  in  recipes  are  the  No.  2^/^  size. 

Peach  Suggestions  and  Recipes 

DEL  MONTE  Canned  Sliced  Peaches  between  rice  pancakes  served  with  hot 
simp  from  the  peaches,  make  a  simple  and  nourishing  dessert. 

The  sirup  from  one  can  of  peaches  with  the  addition  of  gelatin  makes  a  jelly 
of  delicate  flavor  and  attractive  color;  this  may  be  used  as  a  dessert  or  a  garnish 
for  cold  meat. 

lOA 


The  Conservation  Foods  of  Flavor 


Use  sirup  from  canned  peaches  in  frostings  and  fillings  in  place  of  the  liquid 
and  part  of  the  sugar. 

Hot  peaqh  sirup  may  be  used  for  pudding  sauce  with  the  addition  of  a  few 
drops  of  lemon  juice. 

Sliced  peaches  may  take  the  place  of  sugar  and  cream  when  served  with 
breakfast  cereal  and  combine  particularly  well  with  either  oatmeal  or  hominy. 

A  cup  of  sirup  from  canned  peaches  and  a  few  slices  of  the  fruit  make  a 
delicious  and  unusual  variation  to  lemonade  or  iced  tea. 

Put  a  few  slices  of  peaches  which  have  been  left  over  through  the  food  chop- 
per and  spread  sandwiches  for  the  children's  luncheon.  It  will  take  the  place  of 
butter  and  jam. 

Canned  peaches  are  preferable  to  use  for  shortcakes  as  they  retain  both  their 
color  and  their  firmness  much  better  than  fresh  fruit. 

Use  sliced  peaches  in  your  next  jelly  roll,  first  moistening  the  cake  with  a 
small  amount  of  their  sirup. 

Brown  a  few  halves  of  peaches  rolled  in  crumbs  in  the  roasting  pan  with 
the  meat.    They  will  take  the  place  of  the  fruit  fritter  and  save  the  fat. 

Sprinkle  halves  of  peaches  with  coconut  and  fill  with  vanilla  ice  cream.  This 
may  be  served  with  sirup  from  the  peaches. 

Sirup  from  canned  peaches  imparts  a  delicious  flavor  to  baked  ham  when 
used  for  basting. 

Bits  of  left  over  pie  crust  filled  with  sliced  peaches  and  baked  make  an 
economical  dessert. 

Sliced  peaches  and  oranges  make  a  delicious  summer  salad  with  the  sirup 
from  the  peaches  and  the  orange  juice  as  a  basis  for  the  salad  dressing. 

Peaches  added  to  a  tapioca  pudding  increase  both  the  flavor  and  the  food 
value  and  eliminate  the  addition  of  sugar. 

A  few  slices  of  peaches  added  to  apple  pie  or  apple  sauce  give  an  increased 
flavor  and  palatability. 

Serve  canned  peaches  with  fried  mush  for  breakfast. 

Drop  one  slice  of  peach  on  top  of  the  breakfast  muffins  just  before  placing 
in  the  oven.    Place  one  slice  of  peach  in  the  bottom  of  the  popover  irons. 

Try  sliced  peaches  on  French  toast  for  breakfast. 

Vary  the  overworked  cornstarch  pudding  by  the  addition  of  sliced  peaches. 

A  glass  dish  of  canned  peaches  may  be  used  as  a  centerpiece  for  table  decora- 
tion and  served  for  the  final  course.  A  few  sprigs  of  mint  will  make  it  more 
attractive. 

Peaches  rolled  in  chopped  nuts  and  served  with  mayonnaise  make  a  nutritious 
salad. 

Roll  a  half  peach  in  coconut  and  fill  with  raspberry  sherbet  for  a  summer 
dessert. 

Stuff  a  half  peach  with  chopped  nuts  and  dates  and  serve  with  milk  or  cream. 

Add  a  few  sliced  peaches  to  bread  pudding  and  Indian  pudding.  This  makes  a 
welcome  variation. 

Frozen  sirup  from  canned  peachfes  with  no  additional  sugar  makes  a  delicious 
punch  for  serving  with  meats. 

Much  time  and  fuel  may  be  conserved  by  using  canned  peaches  in  steamed 
puddings  and  dumplings  in  place  of  raw  fruit. 

Diced  oranges  and  peaches  arranged  with  a  sprig  of  mint  and  some  sirup 
from  the  peaches  in  a  cocktail  glass  make  a  fruit  cup  which  is  sure  to  be  popular. 

For  a  "different  hot  bouillon"  dissolve  a  bouillon  cube  in  some  hot  sirup  from 
canned  peaches. 

For  an  easy  and  delicious  frozen  dessert  a  can  of  peaches  may  be  packed  in 
ice  and  salt  for  2  hours,  turned  out  on  a  platter  and  served  cut  in  slices. 

JELLIED  PEACHES— Place  halves  of  DEL  MONTE  Canned  Peaches  in  a 
square  wet  mold.  Dissolve  1  envelope  of  softened  gelatin  in  1^/4  cups  of  boiling 
water,  add  %  cup  of  sugar,  or  Vs  cup  of  corn  sirup  and  V2  cup  each  of  lemon 
juice  and  the  sirup  from  the  peaches.  Pour  the  mixture  over  the  peaches  and 
when  cold  and  firm  cut  in  squares  with  one-half  peach  in  each. 

PEACH  ISLAND— Place  6  halves  of  DEL  MONTE  Canned  Peaches  in  a  serv- 
ing dish.  Beat  2  egg  yolks  with  2  tablespoons  of  sugar  or  com  sirup  and  Vs  tea- 
spoon of  salt,  add  1  cup  of  hot  milk,  cook  in  double  boiler  until  thick,  cool,  add 
^  teaspoon  of  vanilla,  fold  in  2  beaten  egg  whites,  pour  over  the  peaches  and 
sprinkle  with  coconut. 

PEACH  COCONUT  PUDDING— Mix  ^  cup  of  cornstarch  with  V2  cup  of 
cold  water  and  add  to  2  cups  of  hot  milk,  cook  in  double  boiler  35  minutes,  and  add 
y2  cup  of  coconut.  Line  a  wet  mold  with  DEL  MONTE  Canned  Sliced  Peaches, 
pour  in  pudding  and  when  cold  turn  out  on  a  serving  dish. 

IIA 


Del  Monte  Canned  Fruits  and  Vegetables 


PEACH  TAPIOCA— Put  %  cup  (Vs  can)  of  drained  DEL  MONTE  Canned 
Sliced  Peaches  in  a  serving  dish.  Cook  V2  cup  of  minute  tapioca,  1^/^  cups  of 
boiling  water,  Vs  teaspoon  of  salt,  %  cup  of  sirup  from  the  peaches,  and  1/16 
teaspoon  of  cinnamon  in  a  double  boiler  until  tapioca  is  clear  and  transparent. 
Pour  over  the  peaches  and  serve  hot  or  cold  with  milk  or  cream. 

PEACH  BETTY— Arrange  1  cup  of  bread  crumbs  and  1%  cups  (%  can)  of 
DEL  MONTE  Canned  Sliced  Peaches  which  have  been  drained,  in  alternate  layers 
in  a  greased  baking  dish,  sprinkle  each  layer  of  peaches  with  sugar  or  corn  sirup 
and  a  little  cinnamon,  dot  with  2  tablespoons  of  butter  substitute,  pour  %  cup  of 
water  over  all,  and  bake  35  minutes  in  a  moderate  oven. 

PEACH  BLANC  MANGE — Mix  5  tablespoons  of  cornstarch  and  3  tablespoons 
of  sugar  or  Vs  cup  of  corn  sirup,  2i/^  cups  of  hot  milk,  stirring  constantly,  and 
cook  in  the  double  boiler  35  minutes.  Add  %  teaspoon  of  vanilla  and  pour  into 
wet  mold  lined  with  %  cup  (Vs  can)  of  DEL  MONTE  Canned  Sliced  Peaches. 
Chill  and  serve  with  sirup  from  the  peaches,  or  with  cream. 

PEACH  SOUFFLE— Arrange  1^/2  cups  (%  can)  of  drained  DEL  MONTE 
Canned  Sliced  Peaches  in  a  greased  baking  dish.  To  3  stiffly  beaten  egg  \yhites 
add  1/16  teaspoon  of  salt  and  ^  cup  of  the  peach  sirup.  Pour  over  the  peaches 
and  bake  in  a  slow  oven  30  minutes.  Serve  with  custard  sauce  made  from  the  egg 
yolks  and  the  remainder  of  sirup  from  the  peaches. 

PEACH  SNOW— Line  a  wet  mold  with  %  cup  (Vs  can)  of  DEL  MONTE 
Canned  Sliced  Peaches.  Dissolve  1  envelope  of  softened  gelatin  in  %  cup  of  boil- 
ing water,  add  3  tablespoons  of  sugar  or  Vs  cup  of  com  sirup,  and  2  tablespoons 
of  lemon  juice  and  cool.  Beat  until  foamy,  and  fold  in  1  stiffly  beaten  egg  white. 
Pour  over  the  peaches  and  when  firm  turn  out  into  serving  dish. 

PEACH  MELBA— Put  one  half  of  a  DEL  MONTE  Canned  Peach  in  the  bot- 
tom of  a  sherbet  glass,  cover  with  vanilla  ice  cream,  set  the  other  half  of  a  peach 
on  top,  cap  with  a  tiny  pyramid  of  ice  cream  and  pour  2  tablespoons  of  peach 
sirup  over  each  serving. 

FROZEN  PEACHES— Boil  %  cup  of  sirup  from  DEL  MONTE  Canned  Sliced 
Peaches,  V2  cup  of  sugar  or  %  cup  of  com  sirup,  and  1%  cups  of  water  for  8 
minutes,  add  the  juice  of  2  oranges,  cool,  and  freeze.  When  nearly  done  add  % 
cup  (%  can)  of  the  sliced  peaches,  pack,  and  allow  to  stand  for  at  least  2  hours 
to  ripen. 

PEACH  CANAPE— Put  6  halves  of  DEL  MONTE  Canned  Peaches  on  6 
rounds  of  stale  cake,  toasted,  pour  over  the  juice  of  1  lemon,  %  cup  of  sirup 
from  the  peaches  and  sprinkle  with  nutmeg. 

PEACH  COMPOTE— Drain  and  arrange  %  cup  (Vs  can)  of  DEL  MONTE 
Canned  Sliced  Peaches  in  individual  greased  molds,  pack  with  boiled  rice,  cover, 
and  steam  15  minutes.  Turn  out  of  molds  and  serve  with  hot  sirup  from  the 
peaches. 

PllACH  JELLY — Dissolve  1  envelope  of  softened  gelatin  in  1^^  cups  of  boil- 
ing water,  add  the  sirup  from  1  can  of  DEL  MONTE  Canned  Peaches  and  the 
juice  of  1  orange.    Pour  into  wet  mold  and  set  aside  until  firm. 

PEACH  OMELET— Beat  5  egg  yolks  until  light,  add  %  cup  of  sirup  from 
DEL  MONTE  Canned  Sliced  Peaches  and  fold  in  5  stiffly  beaten  egg  whites.  Melt 
1  tablespoon  of  fat  in  a  frying  pan  and  tip  the  pan  so  that  it  is  thoroughly 
greased.  Pour  in  the  omelet  mixture  and  bake.  Spread  one-half  with  DEL 
MONTE  Canned  Sliced  Peaches,  drained,  and  fold  like  an  omelet.  Turn  out  on  a 
platter,  garnish  with  more  of  the  peaches  and' serve  immediately. 

PEACHES  WITH  CREAM  OF  BARLEY— Make  a  mush  of  V2  cup  of  cream 
of  barley  and  2  cups  of  boiling,  salted  water.  Just  before  serving  add  %  cup 
(Vs  can)  of  drained  DEL  MONTE  Canned  Sliced  Peaches  to  the  hot  mush.  Serve 
with  the  sirup  from  the  peaches  or  with  cream. 

JELLIED  OATMEAL  WITH  PEACHES— Make  a  mush  of  1^/2  cups  of  boiling 
salted  water  and  %  cup  of  oatmeal,  add  V2  cup  of  peach  juice,  place  one-half  a 
DEL  MONTE  Canned  Peach  in  the  bottom  of  individual  wet  molds,  fill  with  mush 
and  when  cold  and  firm  turn  out  and  serve. 

DEL  MONTE  Canned  Pears 

Thfe  exquisite  flavor  of  the  Bartlett  Pear  is  retained  in  all  its  delicacy  through 
the  DEL  MONTE  way  of  selection  and  packing.  DEL  MONTE  kitchens  in 
districts  where  the  finest  pear  orchards  are  located,  enable  us  to  select  only  per- 
fect fruit.  The  utmost  care  is  exercised  in  handling,  stemming  and  peeling,  and 
the  fruit  is  packed  in  a  sirup  of  just  the  proper  sweetness  and  density  to  bring 
out  all  its  delicate  yet  characteristic,  natural  flavor.  Packed  in  No.  1  Tall,  No.  2, 
and  No.  2^^  tins.     Recipes  herein  refer  to  the  No.  2l^  size  can. 

12A 


The  Conservation  Foods  of  Flavor 


Pear  Suggestions  and  Recipes 

DEL  MONTE  Canned  Pears  on  lettuce  are  delicious  when  served  with  French 
dressing. 

Serve  halves  of  pears  on  large  green  leaves  to  make  an  attractive  as  well  as 
an  economical  dessert. 

The  sirup  from  canned  pears  makes  a  delicately  flavored,  and  nutritious  soup 
when  combined  with  tapioca. 

A  few  pears  added  to  frozen  milk  sherbet  make  a  delicious  dessert. 

Canned  pears,  chopped  fine  and  served  on  cinnamon  toast  for  tea,  make  a 
pleasant  variation. 

Halves  of  pears  filled  with  a  mixture  of  chopped  crystallized  ginger  and  nuts 
provide  a  nourishing  and  pleasing  dessert. 

Vary  the  daily  baked  apple  with  a  baked  pear.  Sprinkle  the  pears  lightlv 
with  brown  sugar  and  a  little  cinnamon  and  bake  only  until  sugar  melts  and  pear 
is  heated  and  a  decided  conservation  of  fuel  will  be  effected. 

Try  pears  in  place  of  apples  in  the  next  Brown  Betty  and  discover  a  delicious 
new  dessert. 

In  place  of  the  commonplace  apple  pie,  try  using  pears  instead  of  apples, 
flavoring  with  a  little  lemon  juice.  It  combines  well  with  conservation  pastry  and 
the  pie  bakes  in  one-half  the  time. 

Sprinkle  halves  of  pears  with  grated  cheese  and  put  into  the  pan  with  the 
roast  fifteen  minutes  before  it  is  to  be  served.    This  is  a  typical  Italian  dish. 

Pears  cut  in  pieces,  heated  in  their  own  sirup,  and  flavored  with  a  little  lemon 
juice  and  cinnamon  are  delicious  served  with  roast  duck. 

Make  dumplings  with  barley  flour  and  fill  with  halves  of  pears. 

Fill  the  centers  of  halves  of  pears  with  berry  jam;  it  will  satisfy  the 
children's  sweet  tooth  as  well  as  furnish  them  with  a  healthful  dessert. 

Use  pears  instead  of  apples  for  the  apple  snow  to  lend  variety  to  the  invalid 
or  convalescent  diet. 

Melt  a  square  of  chocolate  in  the  sirup  from  canned  pears,  beat  until  well 
blended,  and  pour  over  halves  of  pears  to  make  an  unusually  delicious  "easy 
dessert." 

A  few  pears  molded  in  the  orange  jelly  lend  a  pleasing  variation  to  the  menu. 

A  tempting  and  nourishing  drink  for  invalids  may  be  made  by  putting  a 
quarter  of  a  cup  of  sirup  from  canned  pears  in  a  glass,  filling  two-thirds  full  with 
milk  and  the  yolk  of  an  egg  beaten  together,  and  heaping  the  beaten  egg  white 
on  top.    This  should  be  very  cold  when  served. 

Serve  chocolate  ice  cream  in  halves  of  pears.    This  is  unusual  and  delicious. 

Try  pears  cut  in  half -inch  cubes  and  served  in  ice  cold  oanteloupe. 

For  a  refreshing  frozen  punch,  use  one  part  ginger  ale  to  two  parts  pears. 

A  cold  weather  dessert  worth  trying  is  a  half  pear  on  hot  gingerbread,  served 
with  hot  sirup  from  the  pears. 

For  an  attractive  first  course  for  the  summer  luncheon,  use  equal  parts  of 
pears  and  watermelon  cut  in  small  cubes  and  covered  with  pear  sirup.  This  may 
be  served  in  sherbet  glasses. 

Serve  pears  with  rice  croquettes  for  added  flavor  and  food  value. 

Sliced  cucumbers  and  sliced  pears  served  on  lettuce  with  French  dressing 
make  a  refreshing  hot  weather  salad. 

Halves  of  pears  filled  with  left  over  grated  pineapple  and  sprinkled  with 
coconut  make  a  delicious  dessert. 

A  few  pears  and  ripe  olives  cut  up  together  make  a  good  salad  combination. 

Baste  stuffed  tomatoes  with  sirup  from  canned  pears  for  added  flavor. 

For  a  winter  shortcake  use  canned  pears. 

Extend  a  few  left  over  pears  by  chopping  with  green  peppers  and  serving 
with  French  dressing  for  a  salad.  ^ 

Halves  of  pears  filled  with  cottage  cheese,  moistened  with  onion  juice, 
sprinkled  with  paprika  and  served  with  French  dressing  make  a  salad  which, 
once  tried,  will  be  often  served. 

Halves  of  pears  cut  in  pieces,  garnished  with  pimientos,  and  served  with 
mayonnaise  make  a  delicious  salad. 

For  quite  a  different  way  of  making  a  very  nourishing  salad,  fill  halves  of 
pears  with  chopped  nuts  and  dates,  sprinkle  with  grated  cheese  and  serve  with 
French  dressing. 

JELLIED  PEAR  SALAD — Make  a  lemon  jelly  and  pour  over  slices  of  DEL 
MONTE  Canned  Pears  and  chopped  celery  arranged  in  individual  molds.  Set 
aside  until  firm  and  serve  on  lettuce  with  mayonnaise. 

ISA 


Del  Monte  Canned  Fruits  and  Vegetables 


PEAR  AND  CHEESE  SALAD— Fill  the  hollow  in  the  center  of  the  halves  of 
DEL  MONTE  Canned  Pears  with  soft  cream  cheese.  Arrange  on  lettuce  leaves 
and  serve  with  French  dressing. 

PEAR  FRITTERS— Roll  halves  of  DEL  MONTE  Canned  Pears  in  fine  sea- 
soned crumbs,  to  which  melted  butter  substitute  has  been  added  in  proportion  of 
1  tablespoon  to  each  cup  of  crumbs.    Bake  in  a  moderate  oven  until  brown. 

BAKED  PEARS— Arrange  6  halves  of  DEL  MONTE  Canned  Pears  in  a  shal- 
low greased  baking  dish.  Pour  over  them  the  juice  of  V2  a  lemon  and  V2  cup  of 
sirup  from  the  pears.  Cover  with  soft  crumbs,  sprinkle  lightly  with  brown  sugar, 
cinnamon,  and  V2  cup  of  DEL  MONTE  Seedless  Raisins,  dot  with  a  little  butter 
suljstitute,  and  bake  until  crumbs  are  brown. 

PEAR  AND  CHEESE  PUDDING— Put  alternate  layers  of  DEL  MONTE 
Canned  Pears  cut  in  pieces,  and  soft  crumbs  in  a  greased  baking  dish,  using  1^ 
cups  (V2  can)  of  pears  and  about  l^^  cups  of  crumbs.  Sprinkle  each  layer  of 
pears  with  1  tablespoon  of  grated  cheese.  Pour  over  V2  cup  of  sirup  from  the 
pears  and  bake  35  minutes. 

JELLIED  PEARS  AND  ALMONDS— Arrange  6  halves  of  DEL  MONTE 
Canned  Pears  in  a  serving  dish.  Press  the  halves  of  4  blanched  almonds  into 
each  pear.  Moisten  2  tablespoons  of  cornstarch  with  3  tablespoons  of  cold  water 
and  stir  into  1  cup  of  hot  sirup  from  the  pears  and  V2  cup  of  hot  water.  Cook 
until  thick  and  clear,  and  add  the  juice  of  V2  lemon.  Pour  over  the  pears  and  set 
aside  until  firm. 

FROZEN  PEARS— Drain  the  sirup  from  1  can  of  DEL  MONTE  Canned 
Pears,  measure,  and  add  water  to  make  1^/^  cups  of  liquid,  and  add  juice  of  1 
orange  and  V2  lemon.  Freeze  and  when  nearly  done  stir  in  %  cup  (Vs  can)  of 
the  drained  pears  cut  in  pieces,  and  pack  for  at  least  1  hour. 

DEL  MONTE  Canned  Hawaiian  Pineapple 

DEL  MONTE  Pineapple  is  Hawaiian  and  the  very  best  of  Hawaiian.  It  is 
picked  just  when  the  warm  semi-tropical  climate  of  the  Hawaiian  Islands  has 
perfectly  ripened  it,  and  packed  immediately,  in  such  a  way  that  all  its  natural 
fresh  flavor  is  preserved.  DEL  MONTE  gives  you  the  rare  deliciousness  of  ripe 
Hawaiian  Pineapple  right  out  of  the  field.  Nothing  more  delicious  as  a  fruit  for 
breakfast  or  as  a  dessert  or  in  a  salad  for  lunch  or  dinner.  Packed  in  two  ways, 
sliced  and  grated.  Four  sizes  of  tins.  No.  1  Flat,  No.  1  Tall,  No.  2  and  No.  2%. 
Recipes  below  refer  to  the  No.  2^  can. 

Pineapple  Suggestions  and  Recipes 

DEL  MONTE  Grated  Pineapple  may  be  used  instead  of  raisins  in  spice  cake. 

Pineapple  may  be  frozen  just  as  it  comes  from  the  can,  needing  no  addi- 
tional sugar. 

Serve  sliced  pineapple  with  strawberries  or  grapes  for  a  pleasing  fruit 
dessert. 

Cold  sirup  from  canned  pineapple  is  a  delightful  addition  to  the  punch  bowl 
for  simple  refreshments  at  the  summer  party. 

Sliced  pineapple  combined  with  cheese  makes  a  delicious  and  nourishing  salad. 

Grated  pineapple  on  toast  is  delicious  for  breakfast. 

Jellied  pineapple  and  celery  make  a  good  salad  to  serve  with  mayonnaise. 
Garnish  with  pimiento. 

Grapefruit  and  the  sirup  from  canned  pineapple  make  a  pleasing  luncheon 
cocktail. 

Equal  parts  of  iced  bouillon  and  the  sirup  from  canned  pineapple  are  excellent 
for  stimulating  the  dyspeptic's  digestion. 

Mold  some  sliced  pineapple  with  the  jellied  tongue. 

Serve  a  pineapple  dessert  with  a  pork  or  ham  dinner  and  avoid  indigestion. 

The  sirup  from  canned  pineapple  lends  a  wonderful  flavor  to  the  Hollandaise 
sauce. 

Grated  pineapple  and  horseradish  make  a  snappy  relish  to  serve  with  beef. 

A  deliciously  flavored  sweet  salad  dressing  may  be  made  by  thickening  the 
sirup  from  canned  pineapple  and  adding  a  little  vinegar  and  mustard. 

A  combination  of  sliced  pineapple  and  tomato  with  mayonnaise  makes  a  cool 
and  nourishing  summer  salad. 

Grated  pineapple,  chopped  nuts,  and  marshmallows  make  a  pleasing  and  easy 
dessert. 

Equal  parts  of  grated  pineapple  and  honey  are  an  excellent  accompaniment 
to  the  hot  biscuit. 

Butter  creamed  with  grated  pineapple  is  an  excellent  spread  for  sandwiches. 

14A 


The  Conservation  Foods  of  Flavor 


Grated  pineapple  is  a  pleasing  addition  to  the  cottage  pudding,  substituting 
Vz  cup  for  V2  cup  of  the  liquid. 

Rice  custard  sweetened  with  the  sirup  from  canned  pineapple  instead  of  sugar 
is  a  healthful  dessert  for  the  children. 

Equal  parts  of  grated  pineapple  and  stewed  rhubarb  make  a  delicious  con- 
serve, and  if  desired,  a  few  chopped  nuts  lend  a  pleasant  flavor. 

No  better  filling  can  be  found  for  the  one-crust  conservation  pie  than  grated 
pineapple  thickened  with  cornstarch. 

Grated  pineapple  is  a  fine  addition  to  the  conservation  lemon  pie. 

The  children  will  ask  for  more  bread  pudding  when  grated  pineapple  is  sub- 
stituted for  the  much  used  raisin. 

Sliced  pineapple,  dried  thoroughly  with  a  cloth  and  rolled  in  cornstarch, 
makes  an  excellent  substitute  for  candy. 

Pineapple  sliced  in  mint  jelly  is  a  good  accompaniment  to  the  lamb  or  mutton 
roast. 

Add  a  little  grated  pineapple  to  the  lemon  pudding  sauce  and  it  will  become 
a  favorite. 

Grape  juice  and  the  sirup  from  canned  pineapple  make  a  delicious  sherbet. 

Serve  grated  pineapple  on  the  sponge  cake  in  place  of  whipped  cream. 

Delicious  pineapple  fritters  may  be  made  by  mixing  grated  pineapple  and 
'boiled  rice,  dipping  in  crumbs,  and  browning  in  the  frying  pan. 

PINEAPPLE  AND  CHEESE  SALAD— Cut  up  slices  of  DEL  MONTE 
Canned  Sliced  Pineapple  on  lettuce,  allowing  one  slice  for  each  person.  Make 
French  dressing  and  add  2  tablespoons  of  Roquefort,  cream  cheese,  or  grated 
dairy  cheese.    After  it  is  thoroughly  mixed  pour  over  pineapple  and  serve. 

PINEAPPLE  AND  COTTAGE  CHEESE  SALAD— Arrange  whole  slices  of 
DEL  MONTE  Canned  Sliced  Pineapple  on  lettuce  leaves.  Fill  the  centers  of  the 
slices  with  cottage  cheese,  sprinkle  with  nuts  and  serve  with  French  dressing. 

CONSERVATION  PINEAPPLE  FRITTERS— Mix  DEL  MONTE  Canned 
Grated  Pineapple  with  twice  the  quantity  of  rice  and  form  into  flat  cakes.  Melt 
butter  substitute  and  add  to  fine  seasoned  crumbs  in  the  proportion  of  1  table- 
spoon of  melted  butter  substitute  to  each  cup  of  crumbs.  Put  in  a  shallow  greased 
pan  and  bake  in  oven  till  brown. 

PINEAPPLE  TAPIOCA— Cook  V2  cup  of  minute  tapioca  with  2  cups  of  boil- 
ing water  until  tapioca  is  clear  and  transparent.  Add  IV2  cups  {V2  can)  of  DEL 
MONTE  Canned  Grated  Pineapple  and  the  juice  of  V2  a  lemon  and  pour  into  a 
serving  dish.    Serve  hot  or  cold. 

JELLIED  PINEAPPLE— Dissolve  1  envelope  of  softened  gelatin  in  11/2  cups 
of  boiling  water,  add  1  cup  of  sirup  from  DEL  MONTE  Canned  Sliced  Pineapple 
and  the  juice  of  1  lemon.  Arrange  4  slices  of  the  pineapple  cut  in  pieces  in  a 
serving  dish,  and  pour  in  gelatin  mixture.  Set  aside  until  firm.  The  pineapple 
may  be  omitted  and  only  the  sirup  used  if  desired. 

PINEAPPLE  MARSHMALLOW  PUDDING— Cover  the  bottom  of  a  serving 
dish  with  a  layer  of  marshmallows  and  over  this  put  a  layer  of  DEL  MONTE 
Canned  Sliced  Pineapple  cut  in  pieces.  Over  all,  pour  the  sirup  from  one  can  of 
pineapple  and  set  in  a  cold  place  for  several  hours  before  serving. 

MOCK  PINEAPPLE  MOUSSE— Dissolve  2  tablespoons  of  softened  gelatin 
in  1  cup  of  boiling  sirup  from  DEL  MONTE  Canned  Sliced  Pineapple  and  V2  cup 
of  boiling  water.  Add  the  juice  of  1  lemon  and  set  aside  until  cool.  Beat  with  a 
Dover  egg  beater  until  foamy,  add  1  stiffly  beaten  egg  white  and  beat  again  until 
mixed.    Pour  into  a  wet  mold  and  set  in  a  cold  place  till  firm. 

PINEAPPLE  RICE — Cook  V2  cup  of  rice  in  boiling  salted  water  until  tender, 
drain,  and  add  V2  cup  of  sirup  from  DEL  MONTE  Canned  Sliced  Pineapple  to  the 
rice  stock.  Boil  slowly  till  the  liquid  is  reduced  to  about  1^  cups.  Cut  3  or  4 
slices  of  the  pineapple  into  small  pieces,  add  to  the  rice  and  mix  with  the  stock. 
Pour  into  serving  dish  and  chill. 

PINEAPPLE  CORNSTARCH  PUDDING— Make  a  cornstarch  pudding  and 
after  removing  from  the  stove  add  11/2  cups  (V2  can)  of  DEL  MONTE  Canned 
Grated  Pineapple,  fold  in  a  stiffly  beaten  egg  white,  pour  into  a  serving  dish  and 
chill. 

PINEAPPLE  SHERBET— Add  11/2  cups  (V2  can)  of  DEL  MONTE  Canned 
Grated  Pineapple  and  the  juice  of  V2  lemon  to  l^^  cups  of  grape  juice.  Dissolve 
1  tablespoon  of  softened  gelatin  in  V2  cup  of  boiling  water.    Add  to  mixture  and 

DEL  MONTE  Canned  Plums 

California  is  noted  for  the  variety  and  deliciousness  of  its  plums.  Under 
the  DEL  MONTE  Brand  three  varieties  are  packed — Green  Gage,  Egg  and  De 

ISA 


Del  Monte  Canned  Fruits  and  Vegetables 


Luxe — each  possessing  a  distinctive  flavor  and  appetite  appeal.  The  De  Liixe 
Fium,  the  newest  DEL  MONTE  variety,  is  a  sweet,  purple  plum  that  is  particu- 
larly pleasing  as  a  breakfast  fruit.  DEL  MONTE  Plums  are  packed  in  the  No.  1 
tall,  No.  2  and  No.  2^^  cans.    Kecipes  below  refer  to  the  No.  2^/^  can. 

Plum  Suggestions  and  Recipes 

Put  a  can  of  DEL  MONTE  DE  LUXE  PLUMS  on  ice  at  night  and  serve  ice 
cold  in  the  morning.    They  are  unrivalled  for  a  hreakf ast  fruit. 

Surround  plums  with  sweetened  conservation  dough,  steam  or  boil,  and  serve 
with  hot  sirup  from  the  plums  for  a  winter  pudding. 

The  sirup  from  canned  plums  with  the  addition  of  a  little  gelatin,  makes  a 
delicious  jelly  to  be  served  as  a  dessert  with  whipped  cream. 

Stone  and  cut  up  a  few  plums,  add  to  the  sirup  and  boil  gently  until  thick. 
Serve  hot  on  vanilla  ice  cream. 

Try  grapefruit  and  plums,  garnished  with  pimiento  and  served  with  French 
dressing  for  the  summer  salad. 

A  few  plums,  re-heated  with  some  chopped  raisins,  make  a  delicious  conserve 
to  serve  with  meats. 

Plums  served  hot  with  any  roast  fowl  are  a  welcome  change  from  jelly 
or  jam. 

Place  a  whole  plum  in  the  center  of  a  baked  apple  and  serve  with  hot  sirup- 
from  canned  plums. 

A  few  plums  put  through  the  strainer,  added  to  cream  cheese,  and  spread  on 
crackers,  make  a  delicious  accompaniment  to  afternoon  tea. 

De  Luxe  Plums  served  on  French  toast  make  a  breakfast  dish  which  every  one 
will  like. 

Place  a  plum  in  the  center  of  your  dish  of  hot  breakfast  food  and  use  the 
plum  sirup  in  place  of  cream. 

Canned  plums  may  be  added  to  any  kind  of  fruit  pie  with  pleasing  result. 

Save  any  left  over  sirup  from  canned  plums  and  pour  over  the  apples  in  your 
next  apple  pie  instead  of  water.    The  result  will  please  you. 

PLUM  PUDDING-SAUCE— Heat  1  cup  of  sirup  from  DEL  MONTE  Canned 
Egg  or  Green-Gage  Plums,  add  3  tablespoons  of  sugar  or  4  tablespoons  of  com 
sirup,  and  1  tablespoon  of  cornstarch  moistened  with  2  tablespoons  of  cold  water, 
boil  10  minutes  and  serve  hot.  If  sirup  from  the  De  Luxe  variety  of  Plums  is 
used,  only  1  tablespoon  of  sugar  or  1%  tablespoons  of  com  sirup  will  be  necessary. 

RICE  CUP  WITH  PLUMS — Line  small  individual  molds  with  rice,  place  a 
DEL  MONTE  Canned  Egg  Plum  in  each,  cover  with  rice,  pack  tightly  and  steam 
15  minutes.    Turn  out  and  serve  hot  with  Plum  Pudding-sauce. 

STEAMED  PLUM  CUSTARD— Beat  2  eggs  slightly,  add  1  cup  of  hot  milk 
and  1  cup  of  simp  from  DEL  MONTE  Canned  De  Luxe  Plums.  Put  1  plum 
in  the  bottom  of  each  of  6  individual  greased  molds,  pour  in  custard  mixture, 
cover  and  steam  until  firm.    Serve  plain,  or  with  Plum  Pudding-sauce. 

STEAMED  PLUM  PUDDING — Mix  2  cups  of  soft  bread  cmmbs  with  1  cup 
of  stoned  DEL  MONTE  Canned  Egg  Plums,  add  V2  teaspoon  each  of  salt,  soda, 
cinnamon,  nutmeg  and  clove,  pour  over  V2  cup  of  molasses  and  1  cup  of  milk,  mix 
thoroughly  and  steam  in  a  greased  mold  2  hours.    Serve  with  Plum  Pudding-sauce. 

SCALLOPED  PLUMS— Mix  a  cup  of  DEL  MONTE  Canned  Plums,  stoned 
and  cut  in  pieces,  with  1^/^  cups  of  bread  crumbs.  Put  in  a  greased  baking  dish, 
pour  over  ^  cup  each  of  sirup  from  the  plums  and  hot  water  and  bake  in  a 
moderate  oven  25  minutes.    Serve  with  lemon  sauce  or  Plum  Pudding-sauce. 

JELLIED  PLUMS — Dissolve  2  tablespoons  of  softened  gelatin  in  1  cup  of 
boiling  water,  add  1  cup  of  sirup  from  DEL  MONTE  Canned  De  Luxe  Plums,  pour 
over  plums  which  have  been  stoned  and  arranged  in  a  serving  dish.  When  firm 
serve  plain  or  with  whipped  cream  if  desired. 

PLUM  SALAD— Arrange  DEL  MONTE  Canned  Green-Gage  Plums  on  lettuce 
leaves,  sprinkle  with  chopped,  blanched  almonds,  and  serve  with  French  dressing. 

HOOVER  PLUM  PUDDING— Heat  2  cups  of  milk  and  add  ^  teaspoon  of 
salt,  %  cup  of  corn  sirup,  and  %  cup  of  comstarch  moistened  with  V2  cup  of  cold 
water,  and  cook  in  the  double  boiler  35  minutes.  Pour  onto  the  yolk  of  1  egg  and 
cook  2  minutes,  add  1  cup  of  DEL  MONTE  Canned  Green-Gage  Plums  and  fold  in 
1  stiffly  beaten  egg  white.    Pour  into  serving  dish  and  chill. 

JACK  HORNER  BREAKFAST  PUDDING— Make  a  com  meal  mush  with  % 
cup  of  white  com  meal  and  3  cups  of  boiling  salted  water.  Put  3  DEL  MONTE 
Canned  De  Luxe  Plums  in  each  of  6  individual  molds,  fill  with  mush  and  chill. 
Serve  with  the  sirup  from  the  plums. 

DEL  MONTE  Prepared  Prunes 

One  of  the  most  delicious  and  healthful  of  fruits,  pmnes,  are  not  used  as 

I6A 


The  Conservation  Foods  of  Flavor 


freely  by  some  people  as  they  should  be,  owing  to  the  trouble  of  cooking  them 
properly  at  home.  DEL  MONTE  Prepared  Prunes  are  put  on  the  market  to  meet 
this  objection.  They  are  cooked  ready  to  serve,  and  are  a  delightful  revelation  to 
those  who  have  never  tried  them.  The  very  best  of  California  prunes  con- 
tain a  large  percentage  of  sugar,  are  exceptionally  fine  in  flavor,  and  prepared 
in  a  heavy  sirup  that  emphasizes  the  rich  quality  of  the  fruit.  Packed  in  five 
sizes — ^buffet,  picnic,No.  1  tall.  No.  2  and  No.  2^h  cans.  Recipes  below  call  for  the 
use  of  No.  2^/4  cans. 

Prune  Suggestions  and  Recipes 

A  few  stoned  DEL  MONTE  "Prepared"  Prunes  cut  in  pieces  and  added  to 
Waldorf  salad  make  an  agreeable  addition. 

Add  a  few  stoned  and  chopped  "Prepared"  Prunes  to  the  meat  loaf  to  give 
it  a  pleasing  flavor  and  an  added  food  value. 

Apples  stuffed  with  a  mixture  of  left  over  oatmeal  and  stoned  chopped  "Pre- 
pared" Prunes,  and  baked,  make  an  appetizing  breakfast  dish. 

Pour  sirup  from  "Prepared"  Prunes  over  the  halves  of  grapefruit  for  break- 
fast for  sweetening  instead  of  sugar. 

For  an  easy  quick  dessert,  thicken  the  sirup  from  "Prepared"  Prunes  with 
a  little  tapioca,  add  the  juice  of  a  lemon  and  pour  over  the  Prunes. 

Try  "Prepared"  Prunes,  stoned  and  cut  up,  in  the  steamed  Boston  brown 
bread  served  with  baked  beans. 

Add  some  chopped  "Prepared"  Prunes  to  the  gingerbread  batter  just  before 
putting  it  into  the  pan. 

A  glass  of  sirup  from  "Prepared"  Prunes  acts  as  a  gentle  laxative  with  no 
unpleasant  effects. 

Pour  the  sirup  from  "Prepared"  Prunes  over  the  rhubarb  pie  before  adding 
the  top  crust.    This  will  take  the  place  of  other  liquid  and  part  of  the  sugar. 

"Prepared"  Prunes,  stoned  and  chopped,  and  chopped  celery  make  a  delicious 
and  healthful  winter  salad  combination  when  other  ingredients  are  hard  to  obtain. 

"Prepared"  Prunes  may  be  stoned  and  cut  in  pieces  and  added  during  the  las;t 
kneading  to  any  yeast  bread.  This  makes  a  pleasing  and  healthful  addition 
to  all  the  conservation  breads. 

PRUNE  AND  COTTAGE  CHEESE  SALAD— Drain  and  stone  DEL  MONTE 
Prepared  Prunes  and  cut  in  halves.  Season  cottage  cheese  and  form  in  flat  cakes, 
place  4  halves  of  prunes  on  each,  and  serve  on  lettuce  with  French  dressing.  If 
preferred,  prunes  may  be  cut  in  pieces  and  mixed  with  the  cheese. 

PRUNE  AND  ORANGE  SALAD— Drain  and  remove  stones  from  DEL 
MONTE  Prepared  Prunes  and  fill  with  thick  mayonnaise.  Cut  oranges  in  slices 
crosswise  and  arrange  on  lettuce.     Place  prunes  on  top  of  the  orange  and  serve. 

PRUNE  AND  RICE  LOAF  WITH  CHEESE  SAUCE— Boil  V^  cup  of  rice, 
drain,  and  reserve  the  stock.  Drain,  stone,  and  chop  1  cup  (%  can)  of  DEL 
MONTE  Prepared  Prunes  and  add  to  rice  with  1  cup  of  chopped  nuts  (walnuts 
or  peanuts),  1  ^^z  well  beaten,  l^^  teaspoons  of  salt  and  %  teaspoon  of  pepper. 
Pour  into  a  greased  loaf  pan  and  bake  30  minutes  in  a  moderate  oven.  For  the 
cheese  sauce,  add  %  cup  of  grated  cheese  to  1  cup  of  thin  white  sauce  in  which 
1  cup  of  rice  stock  has  been  used  for  the  liquid;  after  adding  cheese  beat  until 
it  is  melted  and  serve  immediately. 

PRUNES  WITH  BEEF  HEART— Drain,  remove  stones,  and  chop  IV2  cups 
(l^  can)  of  DEL  MONTE  Prepared  Prunes.  Trim  the  beef  heart,  pour  boiling 
water  over  it,  and  allow  to  stand  for  10  minutes.  Dredge  the  heart  with  flour, 
brown  in  a  little  fat,  place  in  a  kettle,  cover  with  boiling  water,  add  prunes  and 
seasonings,  and  cook  slowly  until  tender.  Remove  to  serving  dish,  thicken  the 
stock  containing  prunes  and  pour  around  it. 

SPICED  PRUNES — Bring  Vz  cup  each  of  com  sirup  and  vinegar,  and  1 
teaspoon  each  of  cinnamon  and  cloves  to  the  boiling  point.  Drain  and  add  1  cup 
(%  can)  of  DEL  MONTE  Prepared  Prunes  and  boil  gently  for  15  minutes.  Serve 
cold  with  meat. 

STRAMED  PRUNE  PUDDING — Mix  1  cup  of  bread  crumbs,  1  tablespoon 
of  melted  fat,  1  cup  (%  can)  of  DEL  MONTE  Prepared  Prunes  drained,  stoned 
and  chopped;  measure  and  mix  2  teaspoons  of  baking  powder,  Vz  teaspoon  of  cin- 
namon, 4  teaspoon  of  cloves,  %  teaspoon  of  salt,  add  to  %  cup  of  milk,  mix 
thoroughly  with  the  prune  mixture,  pack  in  a  greased  mold,  and  steam  for  1  hour 
over  boiling  water.  Serve  with  a  sauce  made  by  adding  y-2.  cup  of  com  sirup  to  % 
cup  of  hot  sirup  from  the  prunes  and  the  juice  of  1  lemon.  If  the  crumbs  are  very 
coarse  and  dry  use  %  cup  of  milk  in  place  of  '^k  cup. 

PRUNE  COOKIES— Mix  1  beaten  ^^^,  1  tablespoon  of  melted  fat,  V^  tea- 
spoon o^  salt,  1  cup  of  coconut,  Vt.  cup  of  DEL  MONTE  Prepared  Prunes,  drained, 
stoned,  and  cut  in  pieces,  l^  cup  of  chopped  nuts,  and  1  teaspoon  of  lemon  juice. 

17A 


Del  Monte  Canned  Fruits  and  Vegetables 


Spread  in  small  flat  cakes  on  the  up-turned  bottom  of  a  layer  cake  pan  and  bake 
from  15  to  20  minutes. 

DEL  MONTE  Canned  Asparagus 

DEL  MONTE  Asparagus  is  largely  grown  in  our  own  beds  in  the  rich  delta 
lands  of  the  Sacramento  River,  California,  the  richest  asparagus  producing  lands 
in  the  world.  Its  delicious  flavor  and  fragile  tenderness  are  preserved  by  im- 
mediate packing  in  the  model  DEL  MONTE  kitchens  located  at  the  beds.  Fresh 
asparagus  bought  in  the  open  market  is  never  as  good  as  DEL  MONTE,  as  it 
loses  a  part  of  its  flavor  and  toughens  during  transportation.  DEL  MONTE 
Asparagus  is  packed  in  various  sizes  and  styles  of  containers,  but  the  more 
commonly  sold  are  the  long  spears  packed  in  No.  2V^  square  cans  and  the  short 
spears,  or  tips,  in  the  No.  1  square  cans.  In  both  sizes,  the  asparagus  is  graded 
as  to  circumference  of  spear,  such  as  Giant,  Colossal,  Mammoth,  Large,  etc.,  the 
special  size  of  the  spear  being  specified  on  the  label. 

Asparagus  Suggestions  and  Recipes 

Alternate  layers  of  DEL  MONTE  Canned  Asparagus  and  chopped,  hard 
cooked  eggs  in  white  sauce,  covered  with  crumbs,  and  sprinkled  with  grated 
cheese,  make  a  delicious  baked  dish. 

A  sprinkling  of  nutmeg  over  asparagus,  re-heated  and  served  with  cream 
sauce,  gives  an  unusual  and  attractive  flavor. 

Serve  asparagus  tips  in  cups  made  from  stale  French  rolls,  toasted,  with 
the  ends  and  centers  removed.    Add  a  cream  sauce  and  serve  very  hot. 

Asparagus  (long  spears)  rolled  in  bread  crumbs  and  browned,  is  a  new  and 
unusual  manner  of  serving. 

Asparagus  on  toast  is  delicious  served  with  a  sauce  made  from  thickened 
chicken  stock. 

Asparagus  served  cold  with  mayonnaise  makes  a  delicious  summer  or  winter 
salad. 

Asparagus  is  equally  good  served  cold  with  French  dressing  to  which  cheese 
has  been  added. 

Asparagus  served  with  tomato  sauce  makes  a  v/elcome  and  delicious  change. 

Left  over  asparagus  added  to  green  peas  makes  a  splendid  combination  for 
either  salad  or  vegetable  dishes. 

Left  over  asparagus  tips  cut  in  small  pieces  and  creamed  with  chicken  makes 
a  little  chicken  go  a  long  way. 

Green  peppers  stuffed  with  left  over  cut  up  asparagus,  crumbs,  grated 
cheese,  and  chopped  hard  cooked  eggs,  makes  a  delicious  luncheon  dish. 

Left  over  asparagus  tips  cut  in  small  pieces  and  added  to  cream  sauce  make 
a  delicious  sauce  for  fish. 

Asparagus  cut  up  with  celery  and  nuts  or  olives  makes  a  good  combination 
salad. 

A  layer  of  asparagus  tips,  cut  up  and  put  between  the  layers  of  tomatoes  in 
scalloping,  is  a  welcome  addition. 

Chopped  cooked  carrots  added  to  the  cream  sauce  and  poured  over  asparagus 
makes  an  attractive  way  of  serving. 

Asparagus,  creamed  or  scalloped  with  celery  which  has  been  boiled  until 
tender,  makes  an  especially  pleasing  combination.  If  desired,  a  little  grated 
cheese  may  be  added. 

A  little  left  over  asparagus  pressed  through  the  strainer  and  mixed  with 
horseradish  and  mayonnaise  makes  a  good  sandwich  filling. 

Add  a  half  cupful  of  asparagus,  cut  in  pieces,  to  the  scrambled  eggs. 

Asparagus  is  delicious  re-heated  and  served  with  a  sauce  made  from  1  table- 
spoon of  butter  substitute,  1  tablespoon  of  Victory  flour,  the  liquid  from  the  can, 
and  1  small  chopped  onion. 

Left  over  asparagus  cut  in  small  pieces  makes  a  delicious  addition  to  the  con- 
servation meat  pie. 

Asparagus  is  delicious  re-heated  in  a  sauce  made  by  browning  chopped,  sea- 
soned onions,  lettuce,  and  parsley  in  a  little  fat  and  adding  1  tablespoon  of  Victory 
flour  and  V2  cup  of  liquid  from  canned  asparagus.  Sprinkle  with  nutmeg  just 
before  serving. 

ASPARAGUS  SOUP— Cook  the  chopped  butt  ends  from  1  can  of  DEL 
MONTE  Canned  Asparagus  (long  spears)  with  1  slice  of  onion  and  a  celerjf  stalk 
in  the  liquid  drained  from  the  asparagus  and  ^A  cup  of  water  for  20  minutes. 
Strain,  rubbing  through  as  much  of  the  soft  part  of  the  asparagus  as  possible. 
Add  to  iy2  cups  of  thin,  well  seasoned  white  sauce  and  bring  to  the  boiling  point 
just  before  serving. 

18A 


The  Conservation  Foods  op  Flavor 


JELLIED  ASPARAGUS  SALAD— Dissolve  1  envelope  of  softened  gelatin 
and  2  bouillon  cubes  in  1^^  cups  of  boiling  water,  add  1  teaspoon  of  salt,  %  tea- 
spoon of  pepper,  1  can  of  DEL  MONTE  Canned  Asparagus  Tips  cut  in  pieces,  % 
cup  of  chopped  celery,  and  1  chopped  DEL  MONTE  Canned  Red  Pimientou  Pour 
into  a  wet  mold,  set  in  a  cold  place  till  firm  and  serve  with  mayonnaise. 

ASPARAGUS  AND  TOMATO  SALAD— Hollow  out  tomatoes  and  fill  with 
cottage  cheese  which  has  been  seasoned  with  salt,  pepper,  and  a  little  grated  onion. 
Stick  in  DEL  MONTE  Canned  Asparagus  Tips,  arranging  3  or  4  in  each  tomato, 
and  serve  with  French  dressing  on  lettuce. 

ASPARAGUS  SLMPLICITE— Open  1  can  of  DEL  MONTE  Canned  Aspara- 
gus  (long  spears),  set  the  can  in  a  pan  of  water  and  allow  the  water  to  boil  until 
the  asparagus  is  thoroxtghly  heated.  Add  2  tablespoons  of  butter  substitute, 
1  teaspoon  of  salt,  and  ^  teaspoon  of  pepper.  Serve  sprinkled  with  grated  cheese. 

ASPARAGUS  VINAGRETTE— Mix  3  tablespoons  of  vinegar,  5  tablespoons 
of  olive  or  salad  oil,  1  teaspoon  each  of  grated  onion  and  mustard,  and  V2  tea- 
spoon each  of  salt  and  paprika.  Bring  to  the  boiling  point  and  pour  over  1  can 
of  DEL  MONTE  Canned  Asparagus  (long  spears)  which  has  been  drained.  Chill 
thoroughly  before  seizing. 

SCALLOPED  ASPARAGUS— Chop  the  butt  ends  from  1  can  of  DEL  MONTE 
Canned  Asparagus  (long  spears).  Make  1^/^  cups  of  thin,  well  seasoned  white 
sauce,  add  V2  cup  of  grated  cheese,  and  the  asparagus.  Arrange  1^  cups  of 
crumbs  and  the  asparagus  in  alternate  layers  in  a  greased  baking  dish  and  brown 
in  the  oven. 

ASPARAGUS  AND  EGGS  WITH  CHEESE  SAUCE— Arrange  hot  DEL 
MONTE  Canned  Asparagus  Tips  on  slices  of  toast.  On  each  slice  put  a  poached 
egg.  Add  V2  cup  of  grated  cheese  to  1^/^  cups  of  hot  white  sauce,  beat  until  the 
cheese  is  melted,  and  pour  over  the  eggs  and  asparagus. 

ASPARAGUS  TURNOVER— Put  the  butt  ends  from  1  can  of  DEL  MONTE 
Canned  Asparagus  (long  spears)  through  the  food  chopper,  add  to  2  cups  of 
mashed  potato,  and  mix  with  1  beaten  egg,  1  tablespoon  of  grated  onion,  1  tea- 
spoon of  salt,  and  ^  teaspoon  of  pepper.  Melt  2  tablespoons  of  butter  substitute 
in  a  hot  frying  pan,  spread  in  the  mixture,  and  cook  slowly  until  a  brown  crust  is 
formed  over  the  bottom.  Sprinkle  ^ith  grated  cheese  and  fold  like  an  omelet  just 
before  serving. 

CREAMED  ASPARAGUS  AND  EGGS— Heat  1  can  of  DEL  MONTE  Canned 
Asparagus  Tips,  make  1^/^  cups  of  white  sauce,  add  the  chopped  whites  from  2 
hard  cooked  eggs,  pour  the  sauce  over  the 'hot  asparagus  arranged  on  a  platter, 
and  press  the  yolks  of  the  eggs  through  a  strainer  over  the  top  of  the  white 
sauce.  If  desired,  the  liquid  drained  from  the  asparagus  may  be  used  in  place 
of  milk  in  the  white  sauce. 

ASPARAGUS  OMELET— Beat  4  eggs,  add  ^/^  teaspoon  salt,  ^  teaspoon 
pepper,  and  1  can  of  DEL  MONTE  Canned  Asparagus  Tips,  drained  and  cut  in 
small  pieces.  Melt  1  tablespoon  of  butter  substitute  in  a  hot  frying  paji,  pour  in 
the  mixture,  and  as  soon  as  the  egg  commences  to  cook,  shake  the  pan  vigorously; 
then  allow  the  mixture  to  settle  flat  again.  Cook  until  firm  and  roll  into  an 
omelet.  If  desired,  V2  cup  of  grated  cheese  may  be  added  to  the  eggs  with  the 
seasonings,  and  the  omelet  may  be  served  with  DEL  MONTE  Canned  Tomato 
Sauce  poured  over  it. 

DEL  MONTE  Canned  Green  Chile  Peppers 

Nowhere  in  the  world  do  chile  peppers  thrive  so  well  or  attain  such  size 
and  quality  as  in  Southern  California,  where  the  DEL  MONTE  kind  are  packed. 
The  most  careful  selection  and  immediate  canning  after  picking  are  what  make 
them  so  fine  in  flavor.  Long  used  in  Spanish  cooking,  chile  peppers  are  rapidly 
becoming  popular  in  every  household  where  variety  is  appreciated.  They  are 
delicious  in  soups,  meats,  stews,  sandwiches,  egg  dishes,  and  in  many  other  ways, 
some  of  which  are  suggested  below.    Packed  in  individual  tins  only. 

Chile  Pepper  Suggestions  and  Recipes 

A  little  chopped  DEL  MONTE  Canned  Green  Chile  added  to  the  baked  beans 
gives  a  particularly  delicious  flavor. 

Add  a  little  chopped  green  chile  to  the  meat  loaf.  It  will  be  better,  either 
hot  or  cold,  for  the  addition. 

Put  some  chopped  green  chile  in  your  gravies  and  meat  sauces. 

Add  a  little  chopped  green  chile  to  any  meat  sandwich  for  additional  flavor. 

Add  chopped  green  chile  to  the  meat  pie  for  a  welcome  change  in  flavor. 

A  little  chopped  green  chile  in  the  combination  salad  blends  well  and  adds 
flavor. 


Del  Monte  Canned  Fruits  and  Vegetables 


Add  a  little  chopped  green  chile  to  the  hash  and  it  will  never  again  be  omitted. 

Add  a  tablespoon  of  chopped  green  chile  to  each  pound  of  Hamburg  steak 
before  cooking.    This  is  a  suggestion  worth  trying. 

A  little  chopped  green  chile  in  either  creamed  or  fried  potatoes  is  a  de- 
licious addition. 

Chopped  green  chile  in  the  potato  salad  appeals  to  the  eye  as  well  as  the  taste. 

Add  flavor  to  your  green  tomato  pickles  by  putting  in  some  chopped  green 
chile  just  before  removing  from  the  fire. 

A  little  chopped  green  chile  in  any  soup  makes  a  welcome  variation  in  many 
familiar  dishes. 

Put  a  little  chopped  green  chile  in  your  next  cheese  omelet.  It  is  a  de- 
licious addition. 

Make  a  Mexican  rarebit  by  adding  chopped  green  chile  to  an  old  time 
favorite. 

SALADE  MEXICAINE— Chop  1/2  can  of  DEL  MONTE  Canned  Green  Chile 
with  1  small  onion  and  add  to  French  dressing.  Slice  tomatoes  on  lettuce  and 
pour  over  the  chile  mixture.  If  ripe  tomatoes  are  not  available,  this  is  delicious 
if  sliced  cooked  potatoes  are  used. 

CHILE  CON  CARNE  AND  BEANS  DEL  MONTE— Soak  V2  pound  of  pink 
beans  over  night*  In  the  morning  add  1%  teaspoons  of  salt  and  %  teaspoon  of 
soda  and  boil  until  beans  are  tender.  Cut  a  small  slice  of  fat  salt  pork  in  pieces 
and  fry  until  fat  is  tried  out,  add  ^  pound  of  well  seasoned  Hamburg  steak  or 
chopped  left  over  meat,  sprinkle  with  1  tablespoon  of  flour  and  brown.  Add 
1/2  cup  of  chopped  DEL  MONTE  Canned  Green  Chile,  1  can  of  DEL  MONTE 
Canned  Tomato  Sauce,  1  clove  of  garlic,  or  1  chopped  onion,  and  1  cup  of  water. 
Bake  in  a  moderate  oven  for  1  hour,  adding  more  water  if  necessary. 

CHILE  RAGOUT — Dissolve  3  bouillon  cubes  in  2  cups  of  boiling  water  and 
add  IVz  teaspoons  of  salt  and  %'  cup  of  Victory  flour  moistened  with  %  cup  of 
cold  water.  Boil  and  add  1  can  of  chopped  DEL  MONTE  Canned  Green  Chile,  1 
cup  each  of  diced  cooked  carrots,  potatoes,  and  turnips,  and  1  small  chopped  onion. 
Cook  until  vegetables  are  thoroughly  heated  and  serve. 

DEVILED  KIDNEYS— Soak  3  pairs  of  kidneys  in  cold  water  10  minutes, 
drain,  remove  cores  and  skin  and  cut  in  pieces.  Melt  2  tablespoons  of  fat  in  fry- 
ing pan,  add  V2  can  of  chopped  DEL  MONTE  Canned  Green  Chile,  1  small  chopped 
onion,  the  kidneys,  ^2  cup  of  boiling  water,  and  the  juice  of  1  lemon.  Cover  and 
cook  slowly  30  minutes.  Remove  from  fire,  add  1  beaten  e^^,  stir  until  thor- 
oughly mixed,  and  serve  at  once. 

BAKED  GREEN  CHILE  AND  TOMATO— Drain  the  liquid  from  a  can  of 
DEL  MONTE  Canned  Tomatoes.  Put  tomatoes  in  a  greased  baking  dish,  sprinkle 
with  seasoning  and  l^  can  of  chopped  DEL  MONTE  Canned  Green  Chile.  Over 
this  put  a  layer  of  crumbs  to  which  1  tablespoon  of  butter  substitute  has  been 
added.    Bake  30  minutes,  increasing  heat  the  last  15  minutes  to  brown  the  crumbs. 

GREEN  CHILE  AND  CORN  SOUFFLE— Mix  V2  can  of  DEL  MONTE 
Canned  Gfeen  Chile  with  1  cup  of  white  sauce,  1  cup  of  canned  com,  1  teaspoon 
of  salt,  1  tablespoon  of  corn  sirup  and  2  slightly  beaten  eggs.  Bake  in  a  slow 
oven  until  firm.  ^ 

CHILE  OMELET— Beat  the  yolks  of  4  eggs  till  very  light,  add  V2  can. of 
chopped  DEL  MONTE  Canned  Green  Chile  and  Vz  cup  of  hot  water.  Fold  in  4 
stiffly  beaten  egg  whites,  pour  into  frying  pan  in  which  1  tablespoon  of  fat  has 
been  melted  and  bake.     Fold  and  serve,  garnished  with  slices  of  the  green  chile. 

DEL  MONTE  Canned  Peas 

The  exceptional  delicacy  and  uniformity  of  DEL  MONTE  Canned  Peas  result 
from  the  fact  that  we  use  only  one  variety  of  pea  and  that  they  are  packed  within 
a  few  hours  after  harvesting — ^before  they  can  become  hard  or  tough.  All  DEL 
MONTE  Peas  are  of  the  same  quality,  but  they  are  carefully  graded  into  diflPerent 
sizes,  each  one  being  absolutely  uniform  in  tenderness  and  maturity,  and  each 
designated  on  its  respective  label  as  Petit  Pois,  the  very  smallest  and  tenderest 
size;  Special  Extra  Sugar,  and  Extra  Sugar.  No  artificial  coloring  is  used  in 
DEL  MONTE  Canned  Peas.  They  are  absolutely  pure  and  wholesome  and  just 
as  tender  and  delicious  as  fresh  peas  from  the  garden.  All  grades  are  packed  in 
the  No.  2  can. 

Pea  Suggestions  and  Recipes 

To  serve  DEL  MONTE  Canned  Peas,  re-heat  in  the  double  boiler  in  the 
liquid  from  the  can,  season,  and  add  1  tablespoon  of  butter  substitute. 

To  extend  a  can  of  peas,  new  potatoes  may  be  creamed  with  them  and  will 
give  additional  flavor  as  well. 

2eA 


The  Conservation  Foods  of  Flavor 


A  sprig  of  mint  cooked  with  peas  gives  an  unusual  and  delicate  flavor  which 
is  very  pleasing. 

Any  left  over  peas  may  be  creamed  with  young  green  onions  to  make  a 
wholesome  and  healthful  dish. 

Serve  buttered  peas  in  a  border  of  boiled  rice  and  omit  the  usual  potatoes 
from  the  menu. 

Mold  peas  in  unsweetened  lemon  jelly  for  an  appetizing  salad  to  serve  with 
mayonnaise. 

Creamed  peas  are  delicious  arranged  in  alternate  layers  with  crumbs  and 
browned  in  the  oven. 

Egg  plant  stuffed  with  mashed  peas  and  rice,  covered  with  crumbs,  and 
baked,  is  an  unusual  delicacy. 

Peas  may  be  mixed  with  sardines  and  hard  cooked  eggs  and  served  on  lettuce 
with  mayonnaise  for  a  substantial  salad. 

Creamed  peas  are  attractive  served  in  cups  made  from  turnips  hollowed  out 
and  boiled  until  tender. 

A  slice  of  bacon  chopped  fine  and  added  to  the  peas  while  re-heating  gives  a 
splendid  flavor  and  conserves  the  butter. 

Creamed  peas  make  a  splendid  sauce  for  any  fl&h  loaf.  Used  in  this  way  they 
also  take  the  place  of  a  vegetable. 

Left  over  peas  creamed  with  chicken  extend  the  chicken  and  add  flavor  and 
food  value. 

PEA  SOUP— Boil  liquid  from  1  can  of  DEL  MONTE  Canned  Peas,  V2  cup  of 
water,  and  any  left  over  peas  with  a  slice  of  onion  or  sprig  of  mint  for  5  minutes. 
Rub  through  a  strainer  and  add  to  2  cups  of  thin  seasoned  white  sauce.  Boil 
and  serve. 

JELLIED  PEA  AND  CARROT  SALAD— Dissolve  1  envelope  of  softened 
gelatin  in  1  cup  of  boiling  liquid  drained  from  1  can  of  DEL  MONTE  Canned 
Peas,  add  1  teaspoon  of  salt,  %  teaspoon  of  paprika,  1  cup  each  of  canned  peas 
(V2  can)  and  diced,  cooked  carrots  and  2  tablespoons  of  chopped  mint  which  has 
been  heated  with  %  cup  of  vinegar.  Pour  into  wet  mold  and  when  firm  serve 
with  mayonnaise. 

PEAS  IN  POTATO  NESTS— Make  nests  of  mashed  potato  by  molding  potato 
into  flat  cakes  and  pressing  a  round  bottomed  cup  into  the  centers  of  each.  Fill 
centers  with  creamed  DEL  MONTE  Canned  Peas,  brush  the  potato  around  the 
edge  with  egg  yolk  and  brown  in  a  hot  oven. 

PEA  PUDDING— Boil  2  cups  (1  can)  of  DEL  MONTE  Canned  Peas  with 
their  liquid,  and  %  teaspoon  of  salt  for  1  minute.  Rub  through  a  strainer,  add  2 
well  beaten  eggs,  1  tablespoon  of  grated  onion,  and  2  tablespoons  of  butter  substi- 
tute.   Steam  in  a  greased  baking  dish  over  boiling  water  until  pudding  is  firm. 

PEA  PUFFS — Cook  2  cups  of  milk,  Vs  cup  of  corn  meal,  V2  teaspoon  of  salt 
and  2  tablespoons  of  com  sirup  in  a  double  boiler  for  20  minutes.  Cool,  add  2 
teaspoons  of  baking  powder,  2  well  beaten  eggs,  and  1  cup  (^/^  can)  of  drained 
DEL  MONTE  Canned  Peas.  Bake  in  greased  individual  ramekins  in  a  moderate 
oven  30  minutes. 

PEA  AND  RICE  SOUFFLE— Mix  1  cup  (V2  can)  of  drained  DEL  MONTE 
Canned  Peas,  1  cup  of  boiled  rice,  V2  cup  of  milk,  1  teaspoon  of  salt,  and  3  well 
beaten  egg  yolks.  Fold  in  3  stiffly  beaten  egg  whites,  pour  in  a  greased  baking 
dish  and  bake  in  a  slow  oven  for  30  minutes. 

ITALIAN  PEAS — Melt  3  tablespoons  of  fat  or  drippings,  add  1  cup  of  raw 
rice  and  cook  until  brown.  Mix  with  2  cups  (1  can)  of  DEL  MONTE  Canned  Peas 
and  liquid  from  1  can,  1  teaspoon  of  salt,  ^  teaspoon  of  pepper,  and  1  tablespoon 
each  of  chopped  onion  and  com  sirup.  Put  into  a  greased  baking  dish  and  bake 
until  rice  is  tender,  stirring  often.     Add  hot  water  if  necessary. 

ASPIC  OF  PEAS— Boil  2  cups  (1  can)  of  DEL  MONTE  Canned  Peas  and 
liquid  from  1  can  with  a  slice  of  onion  5  minutes  and  rub  through  a  strainer. 
Boil  again  and  pour  onto  1  envelope  of  softened  gelatin,  add  V2  teaspoon  of  salt, 
Vs  teaspoon  of  paprika,  and  the  juice  of  1  lemon.  Pour  into  a  wet  loaf  pan  lined 
with  slices  of  hard  cooked  egg  and  when  firm  cut  in  slices. 

DEL  MONTE  Canned  Red  Pimientos 

Pimientos  are  a  ripe,  sweet,  red  pepper,  and  are  grown  to  best  advantage  in 
the  warm,  sunny  climate  of  Southern  California.  DEL  MONTE  Canned  Red 
Pimientos  are  the  pick  of  the  finest  crops,  carefully  selected  for  size,  color  and 
texture.  Their  many  menu  possibilities  are  rapidly  making  them  a  staple  of  every 
household.  They  are  particularly  adapted  for  stuffings,  salads,  and  garnishes  of 
all  kinds.    Packed  in  two  sizes,  quarters  and  No.  1  tall  cans. 

21A 


Del  Monte  Canned  Fruits  and  Vegetables 


Pimiento  Suggestions  and  Recipes 

Delicious  sandwich  filling  may  be  made  by  chopping  DEL  MONTE  Canned 
Red  Pimientos  and  adding  to  thick  mayonnaise. 

Red  pimientos  cut  into  strips,  circles,  or  fancy  shapes  are  an  attractive 
garnish  to  any  salad  or  cold  meat. 

Garnish  the  baked  fish  with  strips  of  pimiento  and  add  a  tablespoon  of 
chopped  pimiento  to  the  sauce  for  a  welcome  change. 

Add  a  little  chopped  pimiento  to  all  the  fish  cocktails  to  make  them  "some- 
thing different." 

Never  omit  a  few  thin  slices  of  pimiento  from  the  canape.  It  is  a  wonderful 
appetizer  and  its  color  adds  a  charming  touch. 

Pimientos  mashed  to  a  paste  and  mixed  with  slices  of  small  white  pickled 
onions  and  moistened  with  a  little  olive  oil  make  a  delicious  sandwich  paste. 

Cottage  or  cream  cheese  mixed  with  chopped  pimiento  makes  a  good  sand- 
wich filling,  or  may  be  molded  into  balls  and  served  with  salad. 

Add  a  little  coarsely  chopped  pimiento  to  the  creamed  chicken  for  a  Spanish 
touch. 

A  chopped  pimiento  in  thp  meat  croquettes  is  a  very  great  addition  in  flavor. 

A  few  chopped  pimientos  in  the  stuffing  for  fish  is  an  appetizing  change. 

Chopped  pimientos  in  boiled  rice  when  served  as  a  vegetable  add  to  its  ap- 
pearance and  taste. 

Add  chopped  pimientos  to  the  scalloped  cauliflower.  The  combination  is 
delicious. 

Tuna  and  pimientos  may  be  combined  in  salads,  sandwiches,  or  hot  dishes 
with  equally  pleasing  results. 

PIMIENTO  BISQUE— Pour  boiling  water  over  1  can  of  DEL  MONTE  Canned 
Red  Pimientos  and  rub  them  through  a  strainer.  Cook  3  cups  of  milk,  1  table- 
spoon of  chopped  onion  and  ^  cup  of  uncooked  rice  in  a  double  boiler  until  rice 
is  very  tender,  rub  through  a  strainer,  add  pimientos  and  re-heat  if  necessary. 

SALADE  ITALIENNE— Finely  chop  ¥2  cup  (V2  can)  of  DEL  MONTE 
Canned  Red  Pimientos  and  1  small  onion.  Cut  2  cooked  potatoes,  1  cooked  carrot 
and  1  cooked  turnip  m  cubes  and  mix  thoroughly  with  the  pimientos  and  onion. 
Pour  French  dressing  over  all  and  allow  to  stand  at  least  one  hour  before  serving. 
Serve  on  lettuce  and  garnish  with  long  strips  of  the  pimientos. 

PIMIENTOS  AND  POACHED  EGGS— Heat  V2  cup  (Vz  can)  of  DEL 
MONTE  Canned  Red  Pimientos  in  1  cup  of  milk  and  rub  through  a  strainer. 
Make  a  cream  sauce  by  thickening  this  and  pour  it  into  6  greased  ramekins,  put 
a  raw  egg  in  each,  cover  with  crumbs,  and  bake  in  the  oven  until  eggs  are  firm 
and  crumbs  are  brown. 

CLAM  CHOWDER  A  LA  DEL  MONTE— Mix  1  can  of  chopped  DEL  MONTE 
Canned  Red  Pimientos  with  1  cup  of  sliced  cooked  potatoes  and  1  cup  of  chopped 
or  minced  clams.  Cut  a  slice  of  bacon  or  fat  salt  pork  into  pieces  and  cook  until 
the  fat  is  tried  out,  add  1  large  onion  chopped,  and  cook  until  it  is  yellow;  then 
add  2  cups  of  thin  well  seasoned  white  sauce  and  the  pimientos,  potatoes  and 
clams.    Cook  until  thoroughly  heated  and  sierve. 

DEVILED  FISH  WITH  PIMIENTOS— Mix  IVa  cups  of  flaked  cooked  fish 
with  V2  cup  (%  can)  of  DEL  MONTE  Canned  Red  Pimientos  cut  in  pieces,  and  1 
tablespoon  of  chopped  onion.  Add  to  1%  cups  of  thick  well  seasoned  white  sauce 
and  pour  into,  a  greased  baking  dish,  cover  with  V2  cup  of  crumbs  to  which  1 
tablespoon  of  melted  butter  substitute  has  been  added  and  brown  in  a  hot  oven. 

PIMIENTO  AND  CHEESE  CUTLETS— Pour  IVs  cups  of  boiling  water  over 
V2  cup  (V2  can)  of  DEL  MONTE  Canned  Red  Pimientos  in  a  strainer,  then  rub 
the  pimientos  through  into  the  boiling  water.  Mix  V2  cup  of  cornstarch  with  V2 
cup  of  cold  water,  add  to  pimiento  mixture  and  cook  in  double  boiler  45  minutes. 
Add  V2  cup  of  grated  cheese,  pour  into  wet  loaf  pan  and  when  cold  cut  in  slices, 
roll  in  crumbs,  and  brown  in  fat  in  the  frying  pan. 

POTATOES  IN  SI^ANISH  SAUCE— Rub  V2  cup  {V2  can)  of  DEL  MONTE 
Canned  Red  Pimientos  through  a  strainer  and  add  to  1  cup  of  thick  well  seasoned 
white  sauce,  add  2  cups  of  cooked  potatoes  cut  in  cubes,  and  cook  until  thoroughly 
heated.     Pour  into  serving  dish  and  garnish  with  pimientos  cut  in  fancy  shapes. 

DEL  MONTE  Canned  Pumpkin  and  Squash 

With  DEL  MONTE  Canned  Pumpkin  and  Squash  it  is  now  possible  to  have 
delicious  pumpkin  pie  all  the  year  round,  without  all  the  tedious  work  and  expen- 
sive cooking  of  the  fresh  vegetable.  Both  products  are  canned  ready  for  im- 
mediate use  when  heated,  and  aside  from  their  well  known  use  in  pie  making,  may 
be  served  as  vegetables  in  a  great  variety  of  appetizing  ways.     Both  pumpkin 

22A 


The  Conservation  Foods  of  Flavor 


and  squash  are  packed  in  No.  2  and  No.  2V2  cans.  The  No.  2^^  size  tin  is  referred 
to  in  our  recipes. 

Pumpkin  and  Squash  Suggestions  and  Recipes  * 

In  any  recipe  for  cake  where  mashed  potato  is  used,  DEL  MONTE  Canned 
Pumpkin  or  Squash  may  be  substituted,  and  will  give  a  characteristic  flavor. 

Canned  pumpkin  or  squash  prepared  like  a  cream  filling,  well  seasoned  and 
spiced,  makes  a  delicious  filling  for  cake. 

Add  left  over  canned  pumpkin  or  squash  to  any  recipe  for  griddle  cakes  with 
good  results. 

Add  left  over  pumpkin  or  squash  to  the  baked  custard  for  a  welcome  change 
from  the  usual  pudding. 

Cook  any  left  over  pumpkin  or  squash  and  a  few  raisins  in  the  apple  sauce 
and  spice  well.    This  is  a  welcome  addition. 

Add  a  little  left  over  pumpkin  or  squash  to  the  baked  rice  pudding  for  a 
change  in  flavor  and  appearance. 

Use  canned  pumpkin  or  squash  in  the  steamed  Christmas  pudding.  It  adds 
flavor. 

Scalloped  pumpkin  or  squash  is  delicious  sprinkled  with  crumbs  and  grated 
,cheese. 

A  delicious  tart  filling  may  be  made  from  pumpkin  or  squash  by  adding  a  few 
crumbs,  sweetening,  and  lemon  extract. 

In  these  conservation  days  place  the  usual  pumpkin  or  squash  pie  filling  in  a 
greased  baking  dish,  without  crust,  bake,  and  serve  as  a  pudding. 

A  conservation  candy  is  made  from  1  cup  of  pumpkin  or  squash,  l'^^  cups  of 
com  sirup,  2  tablespoons  of  butter  substitute,  1  orange,  1  lemon,  %  teaspoon  of 
powdered  nutmeg,  and  1  cup  of  chopped  nut  meats.  Use  juice  and  grated  rinds 
of  fruit  and  add  nutmeg  and  nut  meats  after  a  hard  ball  has  formed  in  cold  water. 

A  delicious  squash  or  pumpkin  puff  is  made  by  using  1  cup  of  pumpkin  or 
squash  and  1  cup  of  mashed  potato,  to  2  eggs  and  1  cup  of  milk.  Add  seasonings 
and  1  tablespoon  of  butter  substitute  and  bake  in  a  hot  oven  until  firm. 

A  pumpkin  or  squash  souffle  made  in  the  usual  way  may  be  used  as  a  simple 
luncheon  dish  or  pudding. 

PUMPKIN  OR  SQUASH  CROQUETTES— Mix  2  cups  of  DEL  MONTE 
Canned  Pumpkin  or  Squash,  V2  cup  each  of  crumbs  and  finely  chopped  celery, 
3  tablespoons  of  finely  chopped  onion,  1  teaspoon  of  salt,  and  %  teaspoon  of 
pepper.  Mold  into  croquettes,  roll  in  crumbs,  and  brown  in  hot  fat  in  the  frying 
pan. 

PUMPKIN  OR  SQUASH  PONES— Mix  2  cups  of  DEL  MONTE  Canned 
Pumpkin  or  Squash,  1  cup  of  com  meal,  1  cup  of  crumbs,  1  teaspoon  of  salt,  and 
%  cup  of  molasses.  Form  into  long  thin  cakes,  wrap  each  in  a  thin  slice  of  bacon, 
fasten  with  a  tooth  pick  and  bake  45  minutes  in  a  modei^ate  oven. 

INDIAN  PUDDING  WITH  PUMPKIN  OR  SQUASH— Cook  V2  cup  of  com 

meal  and  2  cups  of  boiling  water  for  5  minutes.  Add  1  cup  of  DEL  MONTE 
Canned  Pumpkin  or  Squash,  %  cup  of  molasses,  2  cups  of  milk,  and  %  teaspoon 
of  salt,  V2  teaspoon  each  of  ginger  and  cinnamon,  and  V2  tablespoon  of  melted  fat. 
Bake  for  1  hour. 

PUMPKIN  OR  SQUASH  PUDDING— Mix  1  cup  of  DEL  MONTE  Canned 
Pumpkin  or  Squash  with  1  cup  of  white, sauce,  V2  cup  of  molasses,  V2  teaspoon 
each  of  salt,  ginger,  cinnamon,  nutmeg,  and  allspice,  2  egg  yolks,  and  1  cup  of 
DEL  m6NTE  Seedless  Raisins.  Bake  in  a  slow  oven  until  firm,  cover  with 
meringue  made  of  2  stiffly  beaten  egg  whites  and  2  tablespoons  of  corn  sirup,  and 
brown  in  a  hot  oven. 

PUMPKIN  OR  SQUASH  PIE  FILLING— Heat  V2  cup  of  milk,  add  1  cup  of 
DEL  MONTE  Canned  Pumpkin  or  Squash,  V2  cup  of  com  simp,  ^  cup  of 
molasses,  1  teaspoon  of  cinnamon,  V2  teaspoon  each  of  ginger  and  salt,  and  % 
teaspoon  each  of  nutmeg  and  allspice.  Pour  onto  a  slightly  beaten  egg  and  fill 
crust.  Heating  the  ingredients  before  adding  them  to  the  egg,  keeps  the  crust 
from  becoming  soaked. 

PUMPKIN  OR  SQUASH  TAPIOCA  PUDDING— Mix  2  cups  of  DEL  MONTE 
Canned  Pumpkin  or  Squash,  V2  cup  of  com  simp,  1^/^  cups  of  milk,  %  cup  of 
minute  tapioca,  1  teaspoon  each  of  cinnamon  and  salt,  and  V2  teaspoon  of  ginger. 
Cook  in  double  boiler  until  tapioca  is  transparent  and  tender.  Serve  hot  or  cold 
with  milk  or  cream.  If  a  meringue  is  preferred,  2  stiffly  beaten  egg  whites  to 
which  2  tablespoons  of  com  sirup  or  sugar  have  been  added  may  be  spread  over 
the  top  and  the  pudding  browned  in  the  oven  and  served  without  milk  or  cream. 


28A 


Del.  Monte  Canned  Fruits  and  Vegetables 


DEL  MONTE  Canned  Spinach 

The  French  people  have  used  canned  spinach  for  many  years.  It  is  but 
recently,  however,  that  this  delicious  and  healthful  vegetable  has  been  made 
available  for  all-year-round  use  in  the  American  household.  The  DEL  MONTE 
process  of  growing,  cleaning,  processing  and  canning  spinach  now  brings  you  this 
fine  food,  ready  for  instant  use,  and  better  than  you  can  prepare  it  fresh  at 
home*  Better,  because  it  is  packed  fresh  and  crisp  a  few  hours  after  cutting, 
with  all  its  flavory,  healthful  properties,  in  model  canneries  near  the  fields  where 
it  grows.  Packed  in  No.  2  and  No.  IVz  cans.  The  recipes  below  call  for  the 
No.  2^/^  size  tin. 

Spinach  Suggestions  and  Recipes 

Equal  parts  of  chopped  DEL  MONTE  Canned  Spinach  and  cottage  cheese 
molded  into  flat  cakes  and  served  on  lettuce  with  French  dressing,  make  a  de- 
licious salad. 

If  spinach  is  drained  when  used  from  the  can,  the  liquid  should  be  utilized 
as  stock  for  soup,  as  it  is  rich  in  the  mineral  salts  for  which  this  vegetable  is 
noted.    No  food  value  should  be  wasted. 

To  use  spinach  from  the  can,  heat  in  the  double  boiler,  add  2  tablespoons  of 
butter  substitute,  %  teaspoon  of  pepper,  %  teaspoon  of  nutmeg,  and  %  teaspoon 
of  salt.    Garnish  with  sliced  hard  cooked  q%^  and  serve  with  vinegar  if  desired. 

Season  chopped  spinach  well,  mix  with  a  chopped  dill  pickle  and  pack  in 
molds,  chill,  turn  out  on  lettuce  and  serve  with  mayonnaise. 

Serve  the  poached  eggs  on  spinach  instead  of  toast.  The  food  value  is  there 
and  wheat  is  saved. 

Make  the  delicious  Italian  ravioli  with  chopped  spinach  instead  of  meat. 

Put  a  layer  of  spinach  between  the  spaghetti  or  macaroni  and  the  cheese  for 
added  flavor  and  food  value.    This  is  an  excellent  substitute  for  meat. 

Sliced  celery,  boiled  until  tender  and  creamed  with  chopped  spinach  makes  a 
dish,  which,  once  tried,  will  make  a  frequent  appearance  at  the  luncheon  or  dinner 
table. 

Hollow  out  the  centers  of  onions  for  baking,  chop,  and  mix  with  chopped 
spinach,  return  to  the  onions  and  bake  as  usual.  This  makes  a  delicious  entree,  or 
may  be  served  as  the  main  dish  at  luncheon. 

Serve  spinach  heaped  in  a  ring  of  Spanish  onion  on  lettuce  with  any  good 
salad  dressing. 

When  serving  spinach  with  chops,  make  a  mound  of  the  spinach  and  surround 
with  the  chops  placed  on  end. 

Potato  salad  served  in  nests  of  spinach  makes  an  original  and  a  delicious 
variation  of  a  well  known  dish. 

Make  cucumber  cups  by  hollowing  out  the  inside  of  half  a  cucumber  and 
cutting  off  the  tip  to  allow  the  cup  to  stand.  Chop  the  centers  which  have  been 
removed,  mix  with  chopped  spinach  and  serve  with  mayonnaise. 

Chopped  spinach  and  chopped  young  beets  served  with  a  butter  substitute 
sauce  make  a  splendid  vegetable  combination  for  left  overs. 

Cut  the  left  over  conservation  pastry  in  squares  and  put  a  heaping  teaspoon- 
ful  of  chopped  spinach  in  the  center  of  each  piece.  Fold  over,  press  together, 
brush  with  beaten  %%%,  and  brown  in  the  oven. 

To  extend  the  left  over  spinach,  chop  and  mix  with  any  left  over  chopped 
meat  and  a  few  crumbs.  Season  with  salt,  pepper,  and  onion,  garnish  with  hard 
cooked  eggs,  and  serve  hot. 

CREAM  OF  SPINACH  SOUP— Add  1%  cups  (1/2  can)  of  finely  chopped  DEL 
MONTE  Canned  Spinach  and  the  liquid  from  1  can  of  the  spinach  to  1  cup  of  thin, 
well  seasoned,  white  sauce.  Bring  to  the  boiling  point  just  before  serving.  One 
tablespoon  of  chopped  onion  may  be  added  if  desired. 

BALTIMORE  SPINACH— Melt  2  tablespoons  of  fat,  add  3  tablespoons  of 
Victory  flour,  1  teaspoon  of  mustard,  1  teaspoon  of  salt,  and  ^  teaspoon  of 
pepper,  and  when  thoroughly  mixed  add  V^  cup  of  vinegar  and  Vz  cup  of  liquid 
drained  from  the  spinach,  and  2  tablespoons  of  corn  sirup.  Bring  to  the  boiling 
point,  stirring  constantly.  Add  1^  cups  (%  can)  of  chopped  DEL  MONTE 
Canned  Spinach  and  cook  until  the  spinach  is  thoroughly  heated. 

SPINACH  HASH— Mix  1  cup  of  chopped  DEL  MONTE  Canned  Spinach  and 
1  cup  each  of  dry  crumbs  and  boiled  rice,  add  1  teaspoon  each  of  onion  juice  and 
salt,  and  ^  teaspoon  of  pepper.  Melt  2  tablespoons  of  fat  in  a  hot  frying  nan, 
spread  in  the  mixture  and  cook  over  a  low  fire  until  a  brown  crust  is  formed  on 
the  bottom.    Fold  like  an  omelet  before  serving. 

SPINACH  CROQUETTES— Mix  1^  cups  {Vt.  can)  of  finely  chopped  and  well 
drained  DEL  MONTE  Canned  Spinach,  1  finely  chopped,  hard  cooked  ^^^,  1  tea- 

24A 


The  Conservation  Foods  of  Flavor 


spoon  of  salt,  Va  teaspoon  of  pepper,  and  1  well  beaten  egg.  Mix  thoroughly, 
form  into  flat  cakes,  cover  with  crumbs,  and  brown  in  hot  fat  in  the  frying  pan. 
Serve  with  an  onion  sauce  made  by  adding  1  cup  of  chopped  boiled  onion  to  1  cup 
of  white  sauce. 

SPINACH  SOUFFLE— Chop  1^  cups  (1/2  can)  of  DEL  MONTE  Canned 
Spinach  and  add  to  V2  cup  of  thick,  well  seasoned  white  sauce.  Pour  onto  2  well 
beaten  egg  yolks,  add  1  teaspoon  grated  onion,  and  fold  in  2  stiffly  beaten  egg 
whites.    Pour  into  greased  baking  dish  and  bake  30  minutes. 

SPINACH  WITH  HOMINY— Spread  1  cup  of  well  seasoned,  cooked,  hominy 
grits  in  the  bottom  of  a  greased  baking  dish,  put  in  a  layer  of  1%  cups  {V2  can) 
of  well  seasoned,  chopped  DEL  MONTE  Canned  Spinach  to  which  1  tablespoon  of 
chopped  DEL  MONTE  Canrfed  Green  Chile  has  been  added.  Cover  with  1  cup  of 
hominy,  sprinkle  with  Vs  cup  of  grated  cheese,  and  bake  15  minutes. 

SPINACH  LOAF— Mix  1^  cups  \V2  caii)  of  drained  and  chopped  DEL 
MONTE  Canned  Spinach,  1  cup  of  crumbs,  1  well  beaten  egg,  Vi  cup  of  grated 
cheese,  1  tablespoon  of  lemon  juice,  1  teaspoon  of  salt,  and  %  teaspoon  of  pepper. 
Pour  into  a  greased  baking  dish  and  steam  over  boiling  water,  or  bake  in  the 
oven  25  minutes.    Serve  with  hot  DEL  MONTE  Canned  Tomato  Sauce. 

JELLIED  SPINACH  WITH  MEAT— Pour  1  cup  of  boiling,  thick,  well  sea- 
soned white  sauce  onto  2  tablespoons  of  softened  gelatin.  Add  1  cup  of  chopped 
DEL  MONTE  Canned  Spinach  which  has  been  drained,  1  tablespoon  of  onion 
juice,  and  %  cup  each  of  celery  and  any  chopped,  left, over,  cooked  meat.  Pour 
into  a  wet  mold  and  when  cold  and  firm,  cut  in  slices. 

SPINACH  WITH  RICE— Drain  and  chop  1^  cups  (¥2  can)  of  DEL  MONTE 
Canned  Spinach  and  2  tablespoons  of  DEL  MONTE  Canned  Green  Chile.  Mix 
with  %  cup  of  thick,  well  seasoned,  white  sauce,  and  2  cups  of  boiled  rice.  Pour 
into  a  greased  baking  dish,  cover,  and  steam  over  boiling  water,  or  bake  in  the 
oven  for  25  minutes. 

SPINACH  WITH  LIVER— Mix  1  cup  of  chopped  DEL  MONTE  Canned 
Spinach,  2  cups  of  boiled  rice,  %  to  1  cup  of  chopped,  left  over,  cooked  liver,  1 
teaspoon  of  salt,  %  teaspoon  of  pepper,  and  ^  cup  of  finely  chopped  onion.  Melt 
2  tablespoons  of  fat  in  a  hot  frying  pan,  spread  in  the  mixture,  and  cook  over  a 
low  fire  until  a  brown  crust  is  formed  on  the  bottom.  Sprinkle  with  Vz  cup  of 
grated  cheese,  and  fold  like  an  omelet  before  serving. 

CREAMED  SPINACH  ON  TOAST— Add  1^  cups  {V^  can)  of  drained  and 
chopped  DEL  MONTE  Canned  Spinach  to  Wz  cups  of  thin  white  sauce.  Cook 
until  spinach  is  thoroughly  heated  and  serve  on  toast. 

BAKED  EGGS  ON  SPINACH— Put  well  seasoned,  chopped  DEL  MONTE 
Canned  Spinach  in  the  bottom  of  a  greased  ramekin,  place  an  egg  on  top  of  the 
spinach,  sprinkle  with  grated  cheese  and  bread  crumbs,  and  bake  in  a  slow  oven 
until  crumbs  are  brown.  Allow  1  egg  and  1  tablespoon  each  of  grated  cheese  and 
crumbs  to  each  person. 

DEL  MONTE  Canned  String  Beans 

The  fresh  flavor  and  tenderness  of  string  beans  can  only  be  retained  by 
packing  them  immediately  after  picking.  A  few  hours'  standing  makes  them 
tough  and  stringy.  DEIv  MONTE  Canned  String  Beans  are  always  tender,  crisp 
and  full  flavored  because  they  are  packed  fresh  from  the  garden  in  kitchens 
located  right  where  they  are  grown.  Fresh  beans  bought  on  the  open  market 
seldom  equal  DEL  MONTE  Can*ned  String  Beans  in  delicacy  because  they  usually 
have  to  be  picked  too  long  in  advance  of  their  use.  DEL  MONTE  String  Beans 
are  packed  whole  and  cut,  ready  to  use  when  heated,  in  No.  2  cans  only. 

String  Bean  Suggestions  and  Recipes 

Mix  DEL  MONTE  Canned  String  Beans  with  an  equal  quantity  of  com  for 
a  delicious  succotash. 

Add  finely  chopped  onion,  pepper,  and  salt  to  string  beans  and  serve  as  salad 
on  lettuce  with  French  dressing. 

String  beans  re-heated  with  chopped  parsley  have  a  delicious  flavor. 

A  little  left  over  bacon,  fried,  chopped,  and  added  to  the  string  beans  is  a 
welcome  change  in  seasoning. 

String  beans  re-heated  in  stock  or  gravy  from  the  roast  beef  to  which  chopped 
onion  and  parsley  have  been  added  are  unusual  and  delicious. 

String  beans  served  in  a  sour  sauce  made  from  1  tablespoon  of  butter  substi- 
tute, 2  teaspoons  of  Victory  flour,  %  cup  of  vinegar,  and  salt  and  pepper  to  taste 
are  a  great  delicacy.  Simmer  5  minutes,  pour  onto  a  beaten  egg  and  serve  im- 
mediately. 

25A 


Dr:L  Monte  Canned  Fruits  and  Vegetables 


A  cupful  of  left  over  canned  or  stewed  tomatoes  added  to  the  string  beans 
imparts  a  delicious  flavor. 

A  change  from  the  usual  cold  salad  may  be  made  by  serving  string  beans  hot 
with  chopped  onion  and  French  dressing. 

A  sprig  of  mint  added  to  the  string  beans  when  re-heated  gives  a  delicate  and 
unusual  flavor. 

Add  lemon  juice  and  a  sprinkling  of  nutmeg  to  the  butter  sauce  for  string 
beans  to  make  a  remarkably  good  combination. 

Diced  cooked  potatoes  mixed  with  string  beans  and  served  with  brown  sauce 
in  which  soup  stock  is  used  are  a  great  delicacy. 

String  beans  and  peas  served  hot,  or  served  as  a  salad,  are  a  good  combina- 
tion, t 

String  beans  are  delicious  served  cold  with  a  cheese  salad  dressing. 

STRING  BEANS  BAKED  IN  TURNIP  CUPS— Pare  and  remove  the  centers 
from  6  medium  sized  turnips  and  cook  in  boiling  water  until  tender.  Mix  V2  cup 
of  boiled  rice,  %  to  1  cup  of  chopped  DEL  MONTE  Canned  String  Beans,  1  small 
chopped  onion,  1  teaspoon  of  salt,  and  Vs  teaspoon  of  pepper.  Fill  the  turnip  cups, 
cover  with  crumbs,  and  bake  until  brown. 

STRING  BEANS  VINAGRETTE— Melt  1  tablespoon  of  fat,  add  1  tablespoon 
of  Victory  flour,  1  teaspoon  of  salt,  and  ^  teaspoon  of  pepper.  When  thoroughly 
mixed  pour  on  hi  cup  of  vinegar,  V2  cup  of  liquid  drained  from  a  can  of  DEL 
MONTE  Canned  String  Beans  and  1  tablespoon  of  corn  sirup  or  sugar.  Boil,  add 
2  cups  (1  can)  of  drained  string  beans  and  thoroughly  re-heat. 

STRING  BEAN  CROQUETTES— Mix  1  cup  {^^  can)  of  drained  DEL 
MONTE  Canned  String  Beans,  2  cups  of  hot  boiled  rice,  2  tablespoons  of  chopped 
onion,  1  cup  of  grated  cheese,  1  teaspoon  of  salt,  Vs  teaspoon  of  pepper,  1  well 
beaten  egg,  and  V2  cup  of  fine  crumbs.  Cool  the  mixture,  form  into  croquettes, 
roll  in  crumbs,  and  brown  in  hot  fat  in  a  frying  pan. 

STRING  BEAN  SOUFFLE— Cook  11/2  cups  of  milk  and  ^  cup  of  corn  meal 
in  the  double. boiler  30  minutes.  Add  1  teaspoon  of  salt,  2  well  beaten  egg  yolks, 
1  tablespoon  of  butter  substitute,  and  1  cup  {V2  can)  of  drained  DEL  MONTE 
Canned  String  Beans.  Fold  in  2  stiffly  beaten  egg  whites  and  bake  30  minutes  in 
a  moderate  oven.  , 

STRING  BEAN  STEW— Mix  1  cup  (1/2  can)  of  DEL  MONTE  Canned  String 
Beans,  the  liquid  drained  from  the  beans,  1  cup  of  DEL  MONTE  Canned  Toma- 
toes, 1  small  chopped  onion,  1  teaspoon  of  salt,  %  teaspoon  of  pepper,  and  V2  cup 
of  uncooked  rice.    Bake  in  the  oven  or  cook  in  a  double  boiler  until  rice  is  tender. 

JELLIED  STRING  BEAN  SALAD— Dissolve  1  envelope  of  softened  gelatin 
and' 2  bouillon  cubes  in  1^^  cups  of  boiling  liquid  which  may  be  water  or  the  liquid 
drained  from  the  beans.  Add  1  teaspoon  of  salt,  Vs  teaspoon  of  pepper,  1  chopped 
DEL  MONTE  Canned  Red  Pimiento,  and  1  cup  (V2  can)  of  drained  DEL  MONTE 
Canned  String  Beans.    When  cold  and  firm,  serve  with  mayonnaise. 

MEXICAN  STRING  BEANS— Melt  2  tablespoons  of  fat,  add  3  tablespoons 
of  Victory  flour,  1  teaspoon  of  salt,  and  %  teaspoon  of  pepper  and  allow  to  brown. 
Add  the  liquid  drained  from  a  can  of  DEL  MONTE  Canned  String  Beans  and  1 
tablespoon  each  of  chopped  onion  and  chopped  DEL  MONTE  Canned  Green  Chile 
and  bring  to  the  boiling  point,  stirring  constantly.  Add  2  cups  (1  can)  of  beans 
and  cook  5  minutes. 

DEL  MONTE  Canned  Tomatoes  and  Tomato  Sauce 

DEL  MONTE  Tomatoes  are  solid,  clean,  whole,  vine-ripened  fruit,  grown  from 
^  specially  propagated  seed,  and  packed  at  the  moment  of  perfection,  with  all  their 
distinctive  natural  flavor.  Packed  in  No.  1  tall,  No.  2  and  No.  2V^  tins.  Recipes 
herein  refer  to  the  No.  2l^  can. 

DEL  MONTE  Tomato  Sauce  is  made  according  to  our  own  special  recipe, 
from  selected  red-ripe  tomatoes,  fresh  green  peppers  and  other  pure  seasoning 
ingredients.  Its  uses  in  cooking  are  legion,  adding  zest  and  flavor  to  innumerable 
dishes  at  a  great  saving  of  time  and  trouble  to  the  housewife.  It  is  unexcelled  on 
hot  or  cold  meats,  in  soups,  gravies,  on  macaroni,  beans,  rice  and  other  vegetables. 
Also  makes  a  delicious  cocktail  sauce.    Packed  in  buffet  size  and  No.  1  tall  cans. 

Tomato  Suggestions  and  Recipes 

Pour  a  part  or  a  whole  can  of  DEL  MONTE  Canned  Tomatoes  over  the 
macaroni  and  cheese  instead  of  milk,  before  putting  it  into  the  oven  to  bake. 

Add  canned  tomatoes  to  the  stewed  chicken  about  V2  hour  before  it  is  done. 
It  will  improve  the  chicken  and  also  make  delicious  gravy. 

Pour  canned  hot  seasoned  tomatoes  over  the  beef  steak  just  before  serving 
and  omit  a  vegetable  from  the  menu. 

26A 


The  Conservation  Foods  of  Flavor 


Add  left  over  canned  tomatoes  to  any  croquette  mixture  instead  of  other 
liquid,  and  a  delicious  flavor  will  be  imparted  to  the  croquettes. 

Add  left  over  canned  tomatoes  to  the  stuffing  for  green  peppers.  The  tomato 
flavor  blends  particularly  well  with  the  peppers. 

Pour  a  can  of  tomatoes  over  a  whole  cooked  cauliflower,  sprinkle  with  grated 
cheese  and  crumbs,  and  bake,  for  an  unusual  way  of  serving. 

Add  any  left  over  canned  tomatoes  to  the  fried  onions  about  10  minutes  before 
they  are  done. 

Baste  the  baked  stuffed  fish  with  canned  tomatoes  and  thicken  and  serve  for 
a  sauce. 

Add  some  left  over  canned  tomatoes  to  the  baked  beans  V2  hour  before  they 
have  finished  baking. 

A  few  canned  tomatoes  lend  flavor  to  the  boiled  cabbage. 

Use  a  can  of  tomatoes  in  the  fish  chowder,  and  thereby  impart  to  it  an  un- 
usually good  flavor. 

JELLIED  TOMATO  SALAD— Boil  liquid  from  1  can  of  DEL  MONTE  Canned 
Tomatoes,  1  cup  of  water,  1  tablespoon  of  grated  onion,  1  teaspoon  of  salt,  % 
teaspoon  of  paprika,  and  2  tablespoons  of  corn  sirup  or  sugar  for  5  minutes.  Pour 
onto  1  envelope  of  softened  gelatin  and  stir  until  it  dissolves.  Pour  into  wet  mold 
and  when  firm  serve  on  lettuce  with  mayonnaise. 

SCALLOPED  TOMATOES— Arrange  2%  cups  (1  can)  of  DEL  MONTE 
Canned  Tomatoes  in  alternate  layers  with  1^^  cups  of  crumbs  in  a  greased  baking 
dish,  sprinkle  each  layer  with  salt,  pepper,  and  a  little  sugar  or  com  sirup,  dot 
the  top  layer  of  crumbs  with  bits  of  butter  substitute,  pour  1  tablespoon  of  Wor- 
cestershire sauce  over  the  top,  and  bake  45  minutes. 

SPANISH  OMELET— Melt  1  tablespoon  of  butter  substitute  and  add  1  table- 
spoon of  chopped  onion,  cook  1  minute  and  add  2%  cups  (1  can)  of  DEL  MONTE 
Canned  Tomatoes,  1  teaspoon  of  salt,  and  2  tablespoons  of  cornstarch  mixed  with 
a  little  cold  water.  Cook  5  minutes,  add  3  beaten  eggs,  and  when  the  eggs  have 
thickened,  serve  on  toast  or  crackers. 

TOMATOES  WITH  EGGS  IN  RAMEKINS— Half  fill  greased  ramekins  with 
DEL  MONTE  Canned  Tomatoes  which  have  been  seasoned.  Put  an  egg  in  each, 
sprinkle  with  grated  cheese  and  crumbs,  and  bake  until  eggs  are  set  and  crumbs 
brown.    Allow  1  tablespoon  each  of  grated  cheese  and  crumbs  to  a  ramekin. 

Tomato  Sauce  Suggestions  and  Recipes 

Add  a  can  of  DEL  MONTE  Tomato  Sauce  to  the  roast  beef  about  15  minutes 
before  it  is  done  and  improve  the  flavor  of  the  gravy. 

Add  a  can  of  tomato  sauce  to  the  left  over  breakfast  cereal,  re-heat  and  serve 
instead  of  a  vegetable  for  dinner. 

Moisten  boiled  rice  with  tomato  sauce,  add  some  grated  cheese,  form  into 
croquettes,  and  you  have  a  delicious  meat  and  potato  substitute.  ^ 

Pour  hot  tomato  sauce  over  hot  hard  cooked  eggs  sliced  lengthwise  for  an 
appetizing  luncheon  dish. 

Baste  the  baked  onions  with  tomato  sauce  and  you  will  never  want  to  serve 
them  in  any  other  way. 

Pour  a  can  of  hot  tomato  sauce  ovej:  the  boiled  new  potatoes  and  impart  to 
them  a  delicious  flavor  as  well  as  conserve  butter. 

Before  spreading  the  hash  in  the  pan  to  brown  add  a  little  tomato  sauce. 

Serve  the  boiled  onions  in  tomato  sauce  instead  of  the  overworked  cream 
sauce. 

Scalloped  cabbage  in  which  tomato  sauce  is  used  in  place  of  white  sauce  adds 
delicious  variation  to  the  menu. 

To  quickly  make  a  cheese  sauce  for  fish,  heat  a  can  of  tomato  sauce,  add  V2 
cup  of  grated  cheese,  beat  it  until  it  melts,  and  serve. 

Serve  com  fritters  with  hot  tomato  saiice  and  conserve  sugar. 

Add  any  left  over  tomato  sauce  to  mayonnaise  or  cooked  salad  dressing  to 
give  it  an  unusually  delightful  flavor. 

Serve  hot  tomato  sauce  on  hot  asparagus  and  add  to  its  flavor  as  well  as 
conserve  butter.  ' 

To  make  an  especially  well  flavored  aspic  for  garnishing  and  serving  with 
cold  meats  dissolve  an  envelope  of  softened  gelatin  in  a  can  of  hot  tomato  sauce, 
pour  into  a  loaf  pan  and  when  cold  and  firm  cut  in  squares. 

Add  crab  meat,  chopped  onions  and  green  chile  to  tomato  sauce  and  serve  very 
cold  for  a  most  appetizing  cocktail. 

Serve  fried  oysters  with  tomato  sauce. 

Moisten  grated  cheese  with  a  little  tomato  sauce  for  an  unusual  and  delicious 
sandwich  filling. 

27A 


Del  Monte  Canned  Fruits  and  Vegetables 


TOMATO  BISQUE— Make  2  cups  of  thin  white  sauce.  Add  1/16  teaspoon  of 
soda  to  1  can  of  hot  DEL  MONTE  Canned  Tomato  Sauce  and  pour  into  the  hot 
white  sauce,  stirring  constantly.    Serve  at  once. 

MEXICAN  FRITTERS— Mix  1  can  of  DEL  MONTE  Canned  Tomato  Sauce 
with  %  cup  of  water,  V2  cup  of  cornstarch,  2  teaspoons  of  com  sirup,  1  teaspoon 
of  salt,  Vs  teaspoon  of  pepper,  and  1  tablespoon  of  chopped  onion.  Bring  to  the 
boiling  point,  stirring,  and  cook  in  the  double  boiler  35  minutes.  Add  1  well 
beaten  egg,  cook  3  minutes  and  pour  into  a  greased  loaf  pan.  When  cold  and  firm 
cut  in  slices,  roll  in  crumbs,  and  brown  in  fat  in  a  frying  pan. 

TOMATO  SAUCE  AND  NOODLES— Boil  V2  package  of  noodles  until  tender 
and  drain,  saving  the  stock.  Mix  noodles  with  1  can  of  DEL  MONTE  Canned 
Tomato  Sauce,  V2  cup  of  noodle  stock,  1  teaspoon  of  salt,  and  1  tablespoon  each 
of  chopped  onion  and  celery.  Pour  into  a  greased  baking  dish,  sprinkle  with  V2 
cup  of  crumbs,  and  bake  for  40  minutes. 

TOMATO  SAUCE  AND  RICE— Cook  V2  cup  of  rice  in  boiling,  salted  water. 
Drain,  and  add  1  can  of  DEL  MONTE  Canned  Tomato  Sauce,  re-heat  if  necessary, 
and  serve. 

DEL  MONTE  Ripe  Olives 

Within  a  few  years  the  California  Ripe  Olive  has  won  almost  universal  popu- 
larity. Its  rich,  yet  mellow  deliciousness,  appeals  instantly  to  all  those  who  like 
good  things  to  eat.  Only  the  very  best  of  selected  Mission  and  Manzanilla  olives 
are  packed  under  the  DEL  MONTE  Brand.  And  they  are  prepared  in  such  a  way 
as  to  preserve  the  full  nut-like  flavor  of  this  delicate  food  and  relish.  We  also 
pack  DEL  MONTE  Deviled  Olive  Relish  from  ripe  olives,  pimientos  and  other 
seasonings,  and  which  is  especially  delicious  in  sandwiches,  salads,  and  with  meats. 
Other  uses  are  given  below.  DEL  MONTE  Ripe  Olives  are  packed  in  pint,  quart 
and  buffet  size  cans  as  well  as  glass.  DEL  MONTE  Olive  Relish  in  buffet 
cans  only. 

Ripe  Olive  Suggestions  and  Recipes 

DEL  MONTE  Canned  Ripe  Olives,  chopped,  and  added  to  any  meat  or  vegeta- 
ble salad  make  a  delicious  and  healthful  addition. 

Chopped  ripe  olives  in  a  fish  loaf  are  a  great  addition  in  flavor  and  nutrition. 

Any  canape  is  improved  by  a  few  sliced  ripe  olives. 

Put  a  few  sliced  ripe  olives  in  the  jellied  meat  or  salad  for  an  extender  as 
well  as  for  the  added  flavor. 

Add  sliced  ripe  olives  to  the  creamed  chicken  and  you  will  never  again  omit 
them. 

Chopped  ripe  olives  added  to  the  stuffing  for  eggs  make  a  change  which 
picnickers  will  welcome. 

Put  some  ripe  olives  in  the  children's  luncheon.  They  contain  a  wholesome 
fat. 

COTTAGE  CHEESE  AND  RIPE  OLIVE  SALAD— Mix  equal  proportions  of 
well  seasoned  cottage  cheese  and  chopped  DEL  MONTE  Canned  Ripe  Olives.  A 
few  drops  of  onion  juice  may  be  added  if  desired.  Serve  on  lettuce  with  Frencii 
dressing. 

BAKED  OLIVE  LOAF— Mix  1  cup  of  DEL  MONTE  Canned  Ripe  Olives, 
chopped,  1  cup  of  boiled  rice,  1  cup  of  crumbs,  1  cup  of  well  seasoned  white  sauce, 
1  egg  and  the  juice  of  1  lemon.  Bake  in  a  loaf  pan  40  minutes.  Serve  with  DEL 
MONTE  Canned  Tomato  Sauce. 

BAKED  OLIVE-STUFFED  TOMATOES— Hollow  out  tomatoes  of  uniform 
size.  Chop,  and  drain  the  pulp  removed.  Mix  with  an  equal  proportion  of 
chopped  DEL  MONTE  Canned  Ripe  Olives,  season  well,  refill  tomatoes,  cover 
with  soft  crumbs,  and  put  a  piece  of  butter  substitute  on  each.  Bake  until  toma- 
toes are  tender. 

OLIVE  AND  LIVER  STEW— Scald  1  pound  of  calves'  liver,  cut  in  cubes, 
season,  and  flour  slightly.  Fry  a  slice  of  bacon  in  the  roasting  pan  and  brown 
the  liver.  Add  2  cups  of  hot  water  and  1  cup  of  chopped  DEL  MONTE  Canned 
Ripe  Olives,  thicken  with  cornstarch,  and  cook  slowly  in  the  oven  or  in  a  double 
boiler  for  1  hour. 

DEL  MONTE  TAMALE  PIE— Add  1  cup  of  white  com  meal  to  3  cups  of 
boiling,  salted  water,  boil  for  5  minutes,  cook  in  double  boiler  45  minutes,  and 
add  1  can  of  chopped  DEL  MONTE  Canned  Ripe  Olives.  Melt  1  tablespoon  of  fat 
or  drippings  in  a  frying  pan,  add  1  chopped  onion,  V4,  cup  of  chopped  DEI 
MONTE  Canned  Green  Chile,  and  ^^  pound  of  Hamburg  steak.  Cook  until  the 
meat  is  no  longer  red,  stirring  frequently.    Add  1^/^  teaspoons  of  salt  and  1  can  of 

28A 


The  Conservation  Foods  of  Flavor 


DEL  MONTE  Canned  Tomato  Sauce,  and  cook  over  a  low  fire  for  5  minutes. 
Grease  a  baking  dish  and  spread  V2  the  com  meal  mush  in  the  bottom,  over  this 
put  the  meat  mixture,  and  on  top  spread  the  remainder  of  corn  meal  mush.  Bake 
in  a  moderate  oven  15  or  20  minutes. 

Olive  Relish  Suggestions  and  Recipes 

Use  DEL  MONTE  Deviled  Olive  Relish  for  spreading  the  lettuce  sandwiches 
instead  of  mayonnaise.    It  is  much  cheaper,  more  delicious,  and  more  nourishing. 

Spread  hot  crackers  with  olive  relish  and  serve  with  the  salad  in  place  of 
cheese  straws. 

Stuff  small  stalks  of  celery  "v^ith  olive  relish,  cut  in  slices,  place  on  lettuce. 
and  serve  as  a  salad  with  French  dressing. 

Add  a  little  olive  relish  to  the  stuffing  for  green  peppers. 

Hot  rounds  of  toast  spread  with  olive  relish  make  a  good  foundation  for 
almost  any  canape,  or  may  be  served  as  such  with  no  addition. 

Olive  relish  added  to  the  stuffing  gives  a  wonderful  flavor  to  either  poultry 
or  fish. 

JELLIED  OLIVE  RELISH— Dissolve  1  envelope  of  softened  gelatin  and  2 
bouillon  cubes  in  1  cup  of  boiling  water.  Add  1  can  of  DEL  MONTE  Deviled 
Olivfe  Relish  and  pour  into  a  wet  mold  which  has  been  lined  with  sliced,  hard 
cooked  eggs.    When  firm  serve  sliced  with  Tartar  sauce. 

OLIVE  RELISH  BREAKFAST  EGGS— Toast  slices  of  Victory  bread  on  one 
side  and  spread  untoasted  side  with  DEL  MONTE  Deviled  Olive  Relish.  Put  a 
poached  egg  on  each  slice  and  serve  at  once. 

■  OLIVE  RELISH  OMELET— Make  V2  cup  of  thick  well  seasoned  white  sauce, 
add  3  egg  yolks  beaten  until  very  light,  and  fold  in  the  stiffly  beaten  whites.  Pour 
into  omelet  pan  and  bake.  When  done,  spread  with  DEL  MONTE  Deviled  Olive 
Relish,  fold  and  serve. 

DEL  MONTE  Raisins 

Seeded,  Seedless,  and  Clusters 

DEL  MONTE  Raisins  come  from  the  world-famous  raisin  vineyards  of 
Fresno,  California.  They  are  the  dependable  kind  for  your  plum  pudding,  mince 
meat,  fruit  cake,  raisin  bread — in  fact,  for  all  purposes  where,  good  raisins  are 
needed.  Whether  the  delicately  flavored,  thin-skinned  seedless  variety — the  meaty 
sweet  muscatels,  automatically  seeded  by  machinery,  or  the  fancy  clusters  for 
the  fruit  and  nut  dish — all  are  the  very  best  raisins  that  California  produces. 
Packed  in  various  sizes  of  cartons.  The  15  ounce  package  is  referred  to  in  the 
following  recipes. 

Raisin  Suggestions  and  Recipes 

Equal  amounts  of  chopped  DEL  MONTE  Raisins  and  nuts  moistened  with 
orange  or  lemon  juice  make  a  delicious  and  nutritious  sandwich  filling. 

Raisins  used  as  stuffing  for  cherries  or  grapes  when  served  with  French 
dressing  for  a  simple  salad  give  an  additional  flavor  which  is  very  pleasing. 

Stuff  tomatoes  witji  chopped  raisins,  boiled  rice,  and  crumbs,  and  bake  until 
tender.    This  may  be  served  for  luncheon  or  as  an  entree  for  dinner. 

Chopped  raisins  and  cream  cheese  make  a  delicious  sandwich  filling. 

Mix  raisins  cut  in  pieces  with  the  pie  filling.  They  add  flavor,  and  will  take 
the  place  of  a  portion  of  the  sugar. 

Oatmeal  cookies  for  the  children  may  be  made  with  chopped  raisins  instead 
of  sugar. 

Bananas  are  delicious  baked  in  a  sauce  made  of  chopped  raisins  and  water. 
They  should  be  basted  every  five  minutes. 

Gingerbread  which  contains  plenty  of  raisins  may  be  served  hot  with  lemon 
sauce  for.  dessert. 

An  easy  and  nutritious  marmalade  may  be  made  by  cooking  equal  parts  of 
chopped  raisins,  apples,  and  water  till  thick  and  adding  a  little  lemon  juice. 

Chopped  raisins  and  horseradish  make  a  splendid  relish  to  serve  with  meat. 

Add  a  few  raisins  to  the  poultry  stuffing  and  you  will  never  again  omit  them. 

Raisins  cut  in  pieces  may  be  made  to  take  the  place  of  sugar  in  baked  beans 
by  adding  them  one  hour  before  the  beans  are  removed  from  the  oven. 

Chopped  raisins  added  to  scalloped  apples  conserve  sugar  and  give  an  un- 
usually distinctive  flavor. 

An  equal  part  of  raisins  added  to  the  cranberries  in  making  stewed  cranberry 
sauce  will  take  the  place  of  a  part  of  the  sugar,  make  the  sauce  more  delicious, 
and  is  an  economy  as  well. 

Use  raisins  in  apple  sauce  to  improve  its  flavor  and  conserve  sugar. 

29A 


Del  Monte  Canned  Fruits  and  Vegetables 


Add  a  few  chopped  raisins  to  Hamburg  steak  or  to  any  meat  croquettes. 
There  is  no  loss  in  food  value,  meat  is  conserved,  and  the  flavor  is  improved. 

A  few  raisins  cut  in  pieces  and  added  to  the  hash  give  it  a  pleasing  and 
distinctive  taste. 

Add  a  few  chopped  raisins  to  the  stuffed  eggs.  They  blend  well  and  give  an 
unusual  touch. 

Piit  a  few  raisins  in  the  children's  breakfast  food.  They  will  like  it  better, 
and  get  added  nutritibn. 

Chopped  raisins  in  water  icing  make  an  inexpensive  but  delicious  frosting 
for  cake. 

There  is  no  sauce  for  meat  that  is  not  improved  by  the  addition  of  a  few 
raisins. 

Put  raisins  in  the  stuffed  peppers.    They  will  take  the  place  of  meat. 

Chopped  raisins  may  conserve  sugar  by  being  added  to  any  home  made  ice 
cream  or  frozen  dessert. 

Equal  parts  of  chopped  raisins  and  water  boiled  for  five  minutes  and  thick- 
ened with  a  little  cornstarch  may  take  the  place  of  sugar  and  cream  on  the  break- 
fast food,  or  with  the  addition  of  a  little  lemon  juice  make  an  excellent  pudding 
sauce. 

A  simple  Italian  dish  is  made  as  follows:  Fry  slices  of  stale  bread  and  serve 
with  a  sauce  made  from  2  tablespoons  of  chopped  raisins,  a  little  chopped  raw 
ham,  a  leaf  of  sage,  a  tablespoon  of  sugar  or  com  sirup  and  2  tablespoons  of 
vinegar.    Put  over  the  fire  until  a  sirup  is  formed  and  pour  over  the  bread. 

Add  raisins  to  any  every  day  pudding  for  the  children's  pleasure,  for  added 
flavor,  and  for  nutrition. 

Let  the  children  have  a  few  raisins  to  eat  in  place  of  candy^  They  supply  the 
necessary  food  value  and  sugar. 

A  cup  of  chopped  raisins,  %  cup  of  com  sirup,  and  a  little  lemon  juice  make 
a  delicious  and  inexpensive  tart  filling.  ' 

Add  chopped  raisins  to  the  fudge  when  ready  to  be  poured  in  the  pan.  They 
will  conserve  a  part  of  the  sugar  and  the  combination  is  new  and  delicious. 

Baked  apples  stuffed  with  raisins  and  brown  sugar  and  served  with  cream 
are  unequalled  for  their  flavor. 

Any  conservation  bread,  cake,  or  cookie,  is  improved  by  the  addition  of  raisins. 

RAISIN  MARMALADE— Put  1  cup  each  of  DEL  MONTE  Seeded  Raisins  and 
sliced  apples  through  the  food  chopper,  add  1  cup  of  water  and  cook  slowly  for 
20  minutes. 

RAISIN  FRITTERS— Make  a  thick  com  meal  mush  by  adding  ^  cup  of  white 
or  yellow  com  meal  to  2  cups  of  boiling,  salted  water,  boil  5  minutes,  and  cook  in 
a  double  boiler  1  hour.  Fifteen  minutes  before  it  is  done  add  1  cup  of  DEL 
MONTE  Seedless  Raisins  cut  in  pieces,  and  ^  to  ^/2  cup  of  any  left  over  chopped 
meat.  Pour  into  a  wet  loaf  pan  and  when  cold  and  firm  cut  in  slices,  cover  with 
crumbs,  and  brown  in  a  hot  frying  pan  in  which  some  fat  has  been  melted. 

BAKED  RAISIN  PUDDING— Mix  1  cup  of  crumbs,  2  cups  of  milk,  Vz  cup  of 
molasses,  1  cup  of  DEL  MONTE  Seedless  Raisins,  V2  teaspoon  of  salt,  and  ^ 
teaspoon  each  of  nutmeg,  cinnamon,  and  cloves.  Pour  into  a  greased  pudding  dish 
and  bake  about  40  minutes  in  a  moderate  oven.  Stir  once  during  the  baking. 
Serve  hot. 

•RAISIN  CUSTARD— Beat  2  eggs  slightly,  add  %  teaspoon  of  salt,  V2  tea- 
spoon of  nutmeg,  1  cup  of  DEL  MONTE  Seedless  Raisins  cut  in  pieces,  and  2 
cups  of  milk,  pour  into  6  individual  ramekins,  set  in  a  pan  of  water  and  bake  in 
a  slow  oven  until  firm.    Stir  once  during  the  baking.    Serve  in  the  ramekins. 

DEL  MONTE  RAISIN  PUDDING— Cook  1  cup  of  DEL  MONTE  Seeded 
Raisins  cut  in  pieces,  3  cups  of  hot  water,  ^  teaspoon  of  salt,  and  1  inch  of  stick 
cinnamon  slowly  for  20  minutes.  Mix  V2  cup  of  cornstarch  to  a  smooth  con- 
sistency with  a  small  amount  of  cold  water,  add  to  the  boiling  raisin  mixture  from 
which  th^  stick  of  cinnamon  has  been  removed,  cook  in  the  double  boiler  40 
minutes,  add  the  juice  of  1  lemon,  pour  into  a  serving  dish  and  chill.  Serve  with 
milk  or  cream. 

RAISIN  BREAD — Mix  and  sift  2  cups  of  Victory  flour,  4  teaspoons  of  baking 
powder,  and  1  teaspoon  of  salt.  Add  1  cup  of  DEL  MONTE  RAISINS  cut  in 
pieces,  %  cup  of  milk,  1  well  beaten  egg,  and  2  tablespoons  of  melted  fat.  Mix 
thoroughly  and  pour  into  a  greased  loaf  pan.     Bake  1  hour  in  a  moderate  oven. 

,  30A 


K^^=^^ 


i  \ —: 


M'iMe 


CANNED  FRUItS 

^Vegetables 


This  map  shows  at  a  glance  the  far- 
reaching  influence  of  the  DEL  MONTE 
search  for  quality  and  flavor. 

Each  little  white  dot  on  the  map  repre- 
sents an  establishment  where  DEL  MONTE 
Products  are  packed.  Altogether  there 
are  89  of  them — each  one  located  in  some 
specially  favored  spot  of  the  bountiful 
Pacific  Coast,  where  soil  and  climate  and 
other  favoring  conditions  combine  to  yield 
certain  products  of  finer  flavor  and  finer 
quality  than  can  be  grown  anywhere  else. 

All  DEL  MONTE  fruits  and  vegetables 
are-  grown  from  finest  stock,  carefully 
tended  by  men  whose  life-long  experience 
has  been  spent  in  perfecting  the  varieties 
best  suited  for  canning.  All  are  "packed 
where  they  ripen  the  day  they  are  picked." 

That  is  why  DEL  MONTE  quality  is 
highest  quality — why  the  red  DEL  MONTE 
shield  is  your  guarantee  of  finest  flavor  in 
everything  that  bears  it. 

Ask    your    dealer    for    DEL    MONTE — the 

Conservation   Foods   of   Flavor.      They   will 

help     you     to     save     wheat,     meat,     sugar, 

i  fats    and   fuel,   and   give   you   foods 

^  that    every    one    enjoys.  ^__ 

Jhe  ConservaiionJoods  of3la\>or 


31A 


32A 


CALIFORNIA'S 

FAMOUS  PHOTOGRAPHER 


SAN  FRANCISCO  STUDIO 

41  GRANT  AVENUE 


STUDIOS  IN 
Oakland,  408  Fourteenth  St. 
Los  Angeles,  636  S.  Broadway 
Stockton,  531  East  Main  St. 
San  Diego,  Cabrillo  Theater  Bldg. 
Visalia,  104  West  Main  St. 
San  Jose,  285  S.  First  St. 


Pomona,  357  W.  Second  St. 
Fresno,  1228  J  St. 
Sacramento,  422  K  St. 
Pasadena,  33  W.  Colorado  St. 
Bakersfield,  19^3  I  St. 
Santa  Rosa,  523  Fourth  St. 


Santa  Cruz,  96  Pacific  Ave. 


Chances  are  a  thousand  to  one  against  you 
if  you  HOPE  for  success  instead  of  SAVING 
for  SUCCESS. 


Tuck  away  a  little  every  pay  day  in  a  Sav- 
ings Account  —  then  when  the  opportunity 
comes  or  a  necessity  arises,  you  will  not  be 
found  wanting. 


Open  Saturday  evenings  6  to  8. 


HUMBOLDT 
SAVINGS  BANK 


Established   50   years   aso. 


^'Yoiir  Amhition — A  Bank  Accoiint/' 
"'Our    Amhitiov  —  Yo\ir    Acconnf/' 

783   MARKET   STREET, 

NEAR  FOURTH 

SAVINGS  -  (HK\LMMR(MA1.  -  ^AKK 
IM^POSFT  VATTT.TS 


